Cactus fries
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
Script error: No such module "Labelled list hatnote". 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]
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See also
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References
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- ^ a b c Page Module:Citation/CS1/styles.css has no content.Zeitz, Alexandra (2018). We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States. Bloomsbury Publishing USA. ISBN 979-8-216-16380-0.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Olito, Frank. "13 things that only exist in the Southwest". Insider. Retrieved 2023-06-30.
- ^ a b c Page Module:Citation/CS1/styles.css has no content."13 Tips You Need When Cooking With Nopales". Tasting Table. 2022-12-10. Retrieved 2023-06-30.
- ^ a b c d e Page Module:Citation/CS1/styles.css has no content."This Is The Right Way To Eat Cactus Without Getting Poked". Mashed. 2023-01-09. Retrieved 2023-06-30.
- ^ a b Page Module:Citation/CS1/styles.css has no content."Palate Pleasing Prickly Pears – Wrightsville Beach Magazine". wrightsvillebeachmagazine.com. Retrieved 2023-06-30.
- ^ Page Module:Citation/CS1/styles.css has no content.mollypaul. "Cactus Fries (Nopalitos Fritos) Recipe - Food.com". www.food.com. Retrieved 2023-06-30.[permanent dead link]
- ^ a b c Page Module:Citation/CS1/styles.css has no content.McKey, Nola (2010-07-22). Cooking with Texas Highways. University of Texas Press. ISBN 978-0-292-78816-9.
- ^ Page Module:Citation/CS1/styles.css has no content."Cactus Fries Recipe | Side Dish Recipes". PBS Food. Retrieved 2023-06-30.
- ^ Page Module:Citation/CS1/styles.css has no content."Fried Cactus Strips". Taste of Home. Retrieved 2023-06-30.
- ^ a b c Page Module:Citation/CS1/styles.css has no content."Recipe: Nopal (Cactus) Fries and Chipotle Ketchup". San Antonio Express-News. 2019-04-10. Retrieved 2023-06-30.
- ^ Page Module:Citation/CS1/styles.css has no content.Kong-DeVito, Mary (2013-10-25). "Are You Gonna Eat That? Cactus Fries at Casa Oaxaca". Washington City Paper. Retrieved 2023-06-30.
- ^ Page Module:Citation/CS1/styles.css has no content.Watts, Linda S.; Clark-Mahoney, Kelty (2022-08-23). Food and World Culture: Issues, Impacts, and Ingredients [2 volumes]. ABC-CLIO. p. 135. ISBN 978-1-4408-7000-2.
