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 use 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]}

See also

• Fried cassava
• French fries
• Fried sweet potato

References