Cactus Fries (Nopalitos Fritos) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A zesty taste sensation from Jay's Mestena Cafe in San Antonio, Texas as published in Texas Highways Magazine. Ingredients:
2 lbs fresh cactus pieces, paddles (nopalitos) |
3 tablespoons cornstarch |
2 tablespoons achiote paste (look for it in the mexican specialty-foods section or achiote paste) |
2/3 cup all-purpose flour |
1 teaspoon baking powder |
1 egg white |
3/4 cup ice water (approximately) |
peanut oil (for frying) |
Directions:
1. Remove thorns and “eyes” from cactus, and trim off the edges of pads.
2. Blanch cactus for 2 minutes in a covered pan with enough boiling salted water to cover; drain.
3. Cut cactus in 3- to 4-inch strips similar to French fries; set aside.
4. Combine cornstarch and achiote paste in a blender or food processor, and pulse until smooth.
5. In a medium-size bowl, combine flour and baking powder, add cornstarch mixture, and blend well.
6. In another bowl, beat egg white to stiff meringue.
7. Fold into the flour mixture, alternating with enough ice water to make batter the consistency of unbeaten egg white; chill.
8. Dredge cactus strips in batter, and fry in deep hot oil (375° on the thermometer) until crisp and golden, approximately 3 minutes.
9. Drain well and serve.
|
|