Cactus Fries with Prickly Pear Ketchup

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cactus fries with ketchup

What’s Up, Hungry People

Last month, I embarked on an adventure to Jungle Jim’s, my go-to spot for discovering unique ingredients. From that expedition, I unearthed some culinary treasures: prickly pears and cactus paddles. Now, these aren’t your everyday finds at the local grocery store, especially not here in Ohio!

Feeling inspired by these newfound ingredients, I decided to whip up a batch of cactus fries paired with homemade prickly pear ketchup.

cactus paddle fries

Here’s What You Need:

  • Cactus paddles: Provide the main ingredient for the fries, known for their unique flavor and texture.
  • Flour: Creates the base for the batter, ensuring the fries have a crispy coating.
  • Cornmeal: Adds texture to the batter, enhancing the crunchiness of the fries.
  • Baking soda: Helps the batter rise slightly, contributing to its light and airy texture.
  • Baking powder: Further leavens the batter, resulting in a crispier coating on the fries.
  • Egg: Binds the ingredients together, giving the batter structure and helping it adhere to the cactus.
  • Water + ice: Provides the liquid for the batter, ensuring it’s thin enough to coat the cactus evenly.
  • Vegetable oil: Used for frying the cactus fries, ensuring they’re cooked to golden perfection.

What Does Cactus Taste Like?

Now, full disclosure, I hadn’t dabbled much with cactus before, except for a fleeting encounter with cactus jelly during my childhood. The taste? Think okra meets green beans with a dash of asparagus. Cactus paddles offer a unique flavor profile that’s both tangy and subtly sweet, with hints of lemon and a fresh, vegetal taste. Their texture is crisp and succulent, providing a refreshing crunch to dishes. Incorporating cactus paddles into recipes adds a distinctive touch, elevating the overall flavor experience.

peeling prickly pear

As for prickly pears, my experience was limited to just one tasting. But peeling one? That was a first. Surprisingly, the skin peels off effortlessly when ripe, revealing a vibrant pink, pear-shaped fruit at its core.

straining prickly pear

To concoct the prickly pear ketchup, I blended the pears into a smooth puree using my trusty food processor. Given their seedy texture, I strained the puree through a sieve to achieve the desired consistency. A quick boil with sugar, apple cider vinegar, and lime juice thickened it up perfectly, ready to chill until serving time.

cutting cactus fries

Now, onto the cactus fries. The trickiest part? Removing those spines. Armed with a sharp ceramic knife, I meticulously scraped away the spines, ensuring no unwanted surprises ended up in my mouth.

Pro tip: Trim off and discard all edges—they’re the prickliest!

nopales fries

Before dipping the cactus fries into the batter, a thorough inspection for any stray spines is a must. I whipped up a simple cornmeal/tempura batter to coat the fries, guaranteeing a satisfyingly crispy exterior.

cactus batter

Frying these green wonders in batches is key to achieving that golden-brown perfection while ensuring the cactus itself cooks through.

deep fried cactus

When the fries are ready, transfer them to a paper towel lined plate, but be sure to season them right away. I topped mine with a generous amount of salt, like traditional potato fries would be. The super salty fries went super well with the tangy sweet flavor of the prickly pear ketchup. As far as unusual recipes go, I thought this one was pretty delicious!

Additional Tips and Troubleshooting:

  • Removing cactus spines: Use a sharp knife to carefully scrape across the paddles to remove all spines.
  • Ensuring crispy fries: Fry the cactus in batches to prevent overcrowding, ensuring even cooking and crispy results.
  • Testing oil temperature: Use a thermometer to maintain the oil at 325°F for optimal frying.
  • Adjusting batter consistency: If the batter is too thick, add a little more chilled water to thin it out.
  • Checking for doneness: Fry the cactus fries until they’re golden brown and crispy on the outside, ensuring the cactus is cooked through.
fries in dip

So, there you have it, Hungry People! Cactus fries with prickly pear ketchup—a quirky culinary experiment that turned out surprisingly well. Who would’ve thought that something as unconventional as cactus could make for such a tasty treat? But hey, that’s the beauty of cooking—exploring new flavors and ingredients to create something unexpectedly delicious. So next time you’re feeling adventurous in the kitchen, why not give these fries a try? You might just be pleasantly surprised by the result! Enjoy!

cactus fries recipe

Cactus Fries with Prickly Pear Ketchup

The Starving Chef
Uncover the unique flavors of cactus fries paired with tangy prickly pear ketchup!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American, Dips, Southern
Servings 1

Ingredients
  

FOR NOPALES (AKA CACTUS FRIES)

FOR PRICKLY PEAR "KETCHUP"

Instructions
 

  • Trim the top and bottom off each prickly pear. Use a knife to slice through the thick skin, enough to slide your finger under. Peel off the skin to reveal the prickly pear fruit. Blend the fruit in a food processor until smooth, then strain to remove excess seeds.
  • Pour the puree into a skillet over high heat. Add the sugar, apple cider vinegar, and lime juice. Bring to a rolling boil then drop the temperature to a simmer. Let the liquid reduce by half, then remove from the heat. Transfer to a heatproof bowl to cool for several minutes, then move to a fridge and chill until ready to serve.
  • Use the sharp edge of a knife to carefully stroke back and forth across the surface of the cactus paddles to remove all the spines. Trim the paddles of all edges and carefully inspect to ensure all spines have been removed. Slice the cactus paddles into strips, about a quarter-inch wide.
  • Bring two inches of oil up to 325°F in a large pot or deep fryer. In a bowl, whisk together the flour, cornmeal, baking soda, baking powder, and a teaspoon of salt. Whisk the egg in a smaller bowl then stir it into the flour mix. Slowly stir in the chilled water and ice cubes.
  • Dip the cactus into the batter then quickly transfer to the hot oil. Do the fries in batches, cooking for 3-6 minutes, until golden brown and crispy. Transfer cooked fries to a plate lined with a paper towel.
  • Season right away with salt, as desired. Serve alongside the chilled prickly pear ketchup. Enjoy!
Keyword cactus, deep fried, fries, prickly pear
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