Cactus Fries (Nopalitos Fritos)
Prepare yourself for a tantalizing treat that embodies the bold flavors of San Antonio, Texas! These Cactus Fries, inspired by the renowned Jay’s Mestena Cafe and featured in Texas Highways Magazine, offer a zesty and irresistible taste sensation that’s perfect for a Southwestern-inspired appetizer or side dish. With a crisp exterior and a tender, flavorful interior, these cactus fries are not only a unique addition to your recipe repertoire but also a delightful way to enjoy a vegetable that’s both nutritious and delicious. Ready in just 20 minutes, this recipe is sure to impress your family and friends with its vibrant flavors and delightful crunch.
Ingredients:
- 2 cups cactus pieces (fresh or thawed)
- 3 tablespoons cornstarch
- 2 tablespoons achiote paste
- 2/3 cup all-purpose flour
- 1 tablespoon baking powder
- 1 egg white
- Ice water, as needed
- Oil, for frying (enough to fill your fryer or pan)
Instructions:
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Prep the Cactus: Begin by preparing the cactus. Remove any thorns and “eyes” from the cactus pads, and trim off the edges. Carefully wash and pat dry the cactus pieces with a clean towel.
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Blanch the Cactus: Bring a pot of salted water to a rolling boil. Add the cactus pieces and blanch them for about 2 minutes. This step will help to soften the cactus and remove any residual sliminess. After blanching, drain the cactus pieces and set them aside to cool.
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Cut the Cactus: Once the cactus has cooled enough to handle, cut it into strips that are approximately 3 to 4 inches long and as thick as traditional French fries. Arrange the cactus strips on a plate and set aside.
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Prepare the Batter: In a blender or food processor, combine the cornstarch and achiote paste. Blend until the mixture is smooth and well incorporated.
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Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour and baking powder. Add the cornstarch and achiote paste mixture to the bowl and blend well until the dry ingredients are evenly combined.
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Prepare the Egg White: In a separate bowl, beat the egg white until it forms stiff peaks. This will help give the batter a light and airy texture.
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Combine Batter Ingredients: Gently fold the beaten egg white into the flour mixture. Alternate adding the ice water in small amounts until the batter reaches the consistency of unbeaten egg white. The batter should be thick enough to coat the cactus strips but not too runny. Once mixed, chill the batter in the refrigerator for a few minutes to help it adhere better to the cactus.
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Fry the Cactus: Heat oil in a deep fryer or large, heavy-bottomed pan to 375°F (190°C). Carefully dredge the cactus strips in the chilled batter, ensuring they are fully coated.
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Cooking: Fry the battered cactus strips in the hot oil until they are crisp and golden brown, which should take about 3 minutes. Avoid overcrowding the pan to ensure even cooking. Use a slotted spoon to remove the cactus fries from the oil and drain them on a paper towel-lined plate.
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Serve and Enjoy: Serve the cactus fries hot, and enjoy them as a savory snack or as a unique side dish. They are perfect on their own or paired with your favorite dipping sauce.
Nutrition Information (per serving, assuming 4 servings):
- Calories: 103.6
- Fat: 0.2 grams
- Saturated Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 106.8 milligrams
- Carbohydrates: 21.7 grams
- Fiber: 0.6 grams
- Sugar: 0.1 grams
- Protein: 3.1 grams
Enjoy this delightful recipe that brings a taste of Texas right to your kitchen. Whether you’re hosting a gathering or just want to treat yourself to something special, these Cactus Fries are a crispy, flavorful choice that’s both satisfying and fun to eat. 🌵🍽️
