Fried Cactus Strips Recipes

FRIED CACTUS STRIPS

Steps:

• Remove all needles and spines from cactus pads. Slice into 1/2-in.-wide strips. Wash thoroughly; drain and pat dry. Set aside. In a shallow bowl, combine flour, 1/2 teaspoon salt and pepper. In another bowl, lightly beat eggs and milk. Combine the bread and saltine crumbs, chili powder, cayenne pepper and remaining salt; set aside. Dredge cactus strips in flour mixture, shake off excess. Dip in egg mixture, then coat with crumb mixture. , In a deep-fat fryer, heat oil to 375°. Fry strips until golden brown, about 1-2 minutes. Drain on paper towels. Serve with picante sauce.

FRIED CALAMARI

Steps:

• Cut the tubes of cleaned squid into 1/2-inch ring.
• Transfer the squid to a big bowl with a beaten egg. Stir to mix well.
• In another big bowl, combine the all purpose flour, cornstarch, salt and cayenne pepper. Stir to mix well. Working in small batches, drop some squid into the flour mixture. Coat well and transfer the squid out to a strainer. Repeat until all squid are nicely coated with the flour mixture. Gently shake the strainer with squid to remove excess flour.
• Heat up a skillet with 1-inch oil on high heat. When the oil is heated, deep fry the squid until they turn light brown in color. Remove the squid from oil and drain on paper towels.
• Garnish the squid with parsley, serve warm with tomato sauce.

VEGAN CACTUS TACOS AKA NOPALES TACOS

Steps:

• Line up and bake your taco shells at 250* F for 15 minutes or until you see them start to slightly brown. If you want the cactus to be warm (we like it straight from the jar), add the cactus to the taco shells before baking. Make sure to pat the cactus dry so the shell doesn' become soggy while baking. Dress the tacos with the remainder of the ingredients and serve with lime-cilantro rice, lime wedges, and extra macadamia cheddar crunch. Yes, it' really this quick and easy - and delicious!

CACTUS FRIES (NOPALITOS FRITOS)

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.