Cactus fries or nopalitos fritos is a side dish originating in the Southwestern United States, made of battered and deep-fried prickly pear paddles or nopales.
History
Cactus fries are an americanized dish that uses traditional Mexican ingredients.[1] The dish is strongly associated with the cuisine of the Southwestern United States,[2] where prickly pear is commonly eaten, and particularly in Texas and New Mexico, where Tex-Mex and New Mexican cuisine has developed.[1]
Preparation
Cactus fries are prepared from nopales, the young segments or "paddles" of the prickly pear cactus.[3][4] Before consumption, the needles and "eyes" are removed from the nopales, typically by scrubbing and rinsing them off,[5] cutting them out or burning them.[4][6] Store-bought nopales typically have most of their needles removed prior to sale.[3][4] The segments are then sliced and dredged in a cornmeal and egg-white batter that has been seasoned with achiote paste before deep frying.[7][8] Other variations use cactus that has been coated in seasoned breadcrumbs[2] or cracker crumbs.[9]
The cactus is coated with mucilage[4] that gives it a slimy texture when cooked.[1] This makes it easier for batter to stick to the cactus, although the texture is considered unpleasant by some.[3][4] Some recipes call for marinating or boiling the prickly pear segments before battering.[7][10]
Cactus fries have a crunchy exterior and a silky interior, which has been compared to that of fried okra and onion rings.[10][11] The flavor of the cactus itself has been compared to asparagus or bell peppers.[12] They are frequently served with a dipping sauce, such as salsa,[5] ranch dressing, or spicy ketchup.[7][10]
Prickly pear cactus
Prickly pear fruit
Gathered prickly pears
