Cactus Fries With Prickly Pear Ketchup Recipes
CACTUS FRIES (NOPALITOS FRITOS)
A zesty taste sensation from Jay's Mestena Cafe in San Antonio, Texas as published in Texas Highways Magazine.
Provided by Molly53
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove thorns and "eyes" from cactus, and trim off the edges of pads.
- Blanch cactus for 2 minutes in a covered pan with enough boiling salted water to cover; drain.
- Cut cactus in 3- to 4-inch strips similar to French fries; set aside.
- Combine cornstarch and achiote paste in a blender or food processor, and pulse until smooth.
- In a medium-size bowl, combine flour and baking powder, add cornstarch mixture, and blend well.
- In another bowl, beat egg white to stiff meringue.
- Fold into the flour mixture, alternating with enough ice water to make batter the consistency of unbeaten egg white; chill.
- Dredge cactus strips in batter, and fry in deep hot oil (375° on the thermometer) until crisp and golden, approximately 3 minutes.
- Drain well and serve.
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- With a sharp paring knife, remove the thorns and “eyes” from the cactus pads; trim the edges of the pads.
- Bring a large pot of salted water to a boil over high heat; reduce heat, add pads, cover, and simmer for 2 minutes; drain.
- Cut the cactus pads into 3- to 4-inch strips about the size of French fries. Set aside.
- Combine the cornstarch and achiote paste in a blender or food processor; pulse until smooth. Turn into a bowl. Add the flour and baking powder; mix well.
- In another bowl, whisk the egg white until stiff peaks form. Add half of the flour mixture to the egg white and fold in. Add half the ice water, then the remaining flour mixture and enough water to make the batter have even consistency with beaten egg white.
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