Cactus Fries with Prickly Pear Ketchup
Uncover the unique flavors of cactus fries paired with tangy prickly pear ketchup!
Ingredients
FOR NOPALES (AKA CACTUS FRIES)
- 2 cactus paddles spines removed
- 1 cup flour
- ¼ cup corn meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 egg
- 1 ½ cups water + ice
- 3 cups vegetable oil for frying
FOR PRICKLY PEAR "KETCHUP"
- 2 prickly pears
- ¼ cup sugar
- 1 tablespoon apple cider vinegar
- 1 lime juiced
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!
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