Fried cactus strips are a unique and flavorful dish that combines the natural succulence of cactus pads with a crispy and seasoned coating. This dish is popular in Mexican and Tex-Mex cuisines and offers a delightful contrast of textures and flavors. In this recipe, we’ll explore the history and story behind fried cactus strips and provide detailed instructions to prepare this delicious dish at home.

Cactus, particularly the prickly pear cactus (Opuntia spp.), has been a staple food in Mexican cuisine for centuries. The indigenous people of Mexico, such as the Aztecs and Mayans, have been consuming cactus as part of their traditional diet. The versatility of cactus in cooking led to the development of various recipes, including the popular fried cactus strips.

Cactus pads, also known as nopales, have a unique texture similar to green beans and a mild, slightly tangy flavor. They are rich in fiber, vitamins, and minerals, making them a nutritious addition to meals. The process of removing the needles and spines from the cactus pads is crucial before cooking them.

Fried cactus strips are typically coated in a seasoned mixture of flour, eggs, and breadcrumbs before being fried to a crispy golden brown. The result is a dish with a crunchy exterior and a tender, juicy interior. The addition of spices like chili powder and cayenne pepper adds a touch of heat and complexity to the flavor profile.

PREP/TOTAL TIME: 20 MIN.

MAKES: 8 SERVINGS

INGREDIENTS

• 4 to 6 large cactus pads (about 8×4 inches)
• 1 cup all-purpose flour
• 1½ teaspoons salt, divided
• ¼ teaspoon pepper
• 3 eggs
• ½ cup milk
• 1 cup soft bread crumbs
• ¾ cup saltine crumbs
• 1½ teaspoons chili powder
• 1½ teaspoons cayenne pepper
• Oil for frying
• Picante sauce

INSTRUCTIONS

1. Begin by preparing the cactus pads. Remove all needles and spines from the cactus pads using a sharp knife. Slice the pads into ½-inch-wide strips. Wash the strips thoroughly to remove any residual sap, then drain and pat them dry. Set aside.
2. In a shallow bowl, combine the all-purpose flour, ½ teaspoon salt, and pepper. In another bowl, lightly beat the eggs and milk together. In a separate bowl, combine the soft bread crumbs, saltine crumbs, chili powder, cayenne pepper, and the remaining salt. This will be the coating mixture for the cactus strips. Set aside.
3. Dredge each cactus strip in the flour mixture, shaking off any excess. Dip the flour-coated strip into the egg mixture, ensuring it is fully coated. Then, coat the strip with the breadcrumb mixture, pressing gently to adhere the crumbs to the surface.
4. Heat oil in a deep-fat fryer or a deep skillet to 375°F (190°C). Carefully place the coated cactus strips into the hot oil, working in batches if necessary. Fry the strips until they turn golden brown, which usually takes about 1-2 minutes. Use a slotted spoon or tongs to remove the fried strips from the oil and transfer them to a paper towel-lined plate to drain excess oil.
5. Serve the fried cactus strips while they are still warm. They can be enjoyed as a standalone snack or as a side dish. Accompany them with picante sauce for added flavor and tanginess.

NOTE:

• Fried cactus strips offer a unique and delicious way to incorporate cactus pads into your culinary repertoire. The crispy coating and tender interior create a delightful textural experience, while the seasoning adds depth to the overall taste. This dish is perfect for those looking to explore new flavors and embrace the culinary traditions of Mexico. Enjoy!