Get ready to transform your kitchen into a Mexican culinary playground with a recipe that's as daring as it is delicious! Imagine crispy, golden fries made not from potatoes, but from actual cactus paddles, paired with a tantalizing prickly pear ketchup that will make your taste buds dance. This isn't just a recipe; it's a gastronomic journey that challenges everything you thought you knew about comfort food. Whether you're an adventurous foodie or just looking to impress your dinner guests, these Cactus Fries are about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cactus paddles, sliced into fries
- 1 cup cornmeal
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 cup buttermilk
- 1 cup prickly pear juice
- 1/4 cup ketchup
Instructions
- Begin by preparing the cactus paddles. If using fresh cactus, carefully remove the spines with a sharp knife, then rinse the paddles under cold water. Slice the paddles into fry-shaped pieces, about 1/4 inch thick.
- In a medium bowl, combine the cornmeal, chili powder, and salt. Mix well to ensure the spices are evenly distributed throughout the cornmeal.
- In another bowl, pour the buttermilk. This will be used to coat the cactus fries before dredging them in the cornmeal mixture.
- Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan (about 1/4 inch deep). Allow the oil to heat until shimmering but not smoking.
- While the oil is heating, dip each cactus fry into the buttermilk, ensuring it is fully coated. Then, dredge the fry in the cornmeal mixture, pressing lightly to adhere the coating.
- Once the oil is hot, carefully place the coated cactus fries into the skillet in a single layer. Avoid overcrowding the pan; you may need to cook them in batches.
- Fry the cactus fries for about 3-4 minutes on each side, or until they are golden brown and crispy. Use tongs to flip them halfway through cooking.
- Once cooked, transfer the cactus fries to a plate lined with paper towels to drain excess oil. Sprinkle with a little more salt if desired.
- While the cactus fries are cooling, prepare the prickly pear ketchup. In a small bowl, mix together the prickly pear juice and ketchup until well combined. Adjust the ratio to taste, adding more prickly pear juice for sweetness or more ketchup for tanginess.
- Serve the cactus fries hot with the prickly pear ketchup on the side for dipping. Enjoy your delicious and unique Mexican-inspired dish!
Tips
- Always wear protective gloves when handling fresh cactus paddles to avoid spines.
- Ensure your oil is at the right temperature (around 350°F) for perfect crispy fries.
- Pat the cactus dry before coating to help the cornmeal mixture adhere better.
- If fresh cactus is hard to find, some specialty grocery stores or Mexican markets often carry pre-cleaned cactus paddles.
- For extra flavor, experiment with adding smoked paprika or cumin to your cornmeal coating.
- The prickly pear ketchup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve immediately after frying to maintain maximum crispiness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 5mg
