Fried Cactus Strips Food
SOUTHERN FRIED CHICKEN CRISPERS
Yummy fried chicken pieces, with honey mustard dipping sauce. My whole family love this. Chicken is best if soaked overnight in buttermilk, and sauce should be made the night before as well. You may want to play around with the quantities of the ingredients in the sauce, to get it exactly how you like it.
Provided by beki_rocks
Categories Chicken Breast
Time 50m
Yield 3-5 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken in to long strips about an inch thick, put in a bowl, cover with buttermilk and soak over night.
- Mix all sauce ingredients together, put in the fridge and leave overnight as well.
- Next Day: Heat oil in skillet until a cube of bread browns straight away.
- Take each piece of chicken out of buttermilk, cover in seasoned flour and put into the hot oil, turning occasionally. Take out when golden brown and crispy. Normally this takes about 7 minutes. Try not to crowd the pan, do about 4 at a time.
- It depends on how many strips you cut the chicken into, or what you serve it with as to how many servings this will make.
Nutrition Facts : Calories 898.1, Fat 29.4, SaturatedFat 12.5, Cholesterol 134.1, Sodium 933, Carbohydrate 111.2, Fiber 3, Sugar 43.8, Protein 47.7
FRIED CACTUS STRIPS
This fun recipe makes a tasty, crunchy treat that uses a wild resource so abundant here in the Southwest. Many people don't know cactus is edible-and tasty! If cactus don't grow where you live, your grocery store may carry cactus pads in the produce section.-Nema Lu Parker, Eastland, Texas
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Remove all needles and spines from cactus pads. Slice into 1/2-in.-wide strips. Wash thoroughly; drain and pat dry. Set aside. In a shallow bowl, combine flour, 1/2 teaspoon salt and pepper. In another bowl, lightly beat eggs and milk. Combine the bread and saltine crumbs, chili powder, cayenne pepper and remaining salt; set aside. Dredge cactus strips in flour mixture, shake off excess. Dip in egg mixture, then coat with crumb mixture. , In a deep-fat fryer, heat oil to 375°. Fry strips until golden brown, about 1-2 minutes. Drain on paper towels. Serve with picante sauce.
Nutrition Facts :
WHAT DOES CACTUS TASTE LIKE? DO NOPALES TASTE GOOD?
Steps:
- Depending on the recipes you choose, the taste can vastly differ.
- For authentic results, it is important to choose a recipe that will highlight the original flavor.
- Have fun experimenting with different recipes and taste tests!
CACTUS FRIES (NOPALITOS FRITOS)
A zesty taste sensation from Jay's Mestena Cafe in San Antonio, Texas as published in Texas Highways Magazine.
Provided by Molly53
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove thorns and "eyes" from cactus, and trim off the edges of pads.
- Blanch cactus for 2 minutes in a covered pan with enough boiling salted water to cover; drain.
- Cut cactus in 3- to 4-inch strips similar to French fries; set aside.
- Combine cornstarch and achiote paste in a blender or food processor, and pulse until smooth.
- In a medium-size bowl, combine flour and baking powder, add cornstarch mixture, and blend well.
- In another bowl, beat egg white to stiff meringue.
- Fold into the flour mixture, alternating with enough ice water to make batter the consistency of unbeaten egg white; chill.
- Dredge cactus strips in batter, and fry in deep hot oil (375° on the thermometer) until crisp and golden, approximately 3 minutes.
- Drain well and serve.
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- With a sharp paring knife, remove the thorns and “eyes” from the cactus pads; trim the edges of the pads.
- Bring a large pot of salted water to a boil over high heat; reduce heat, add pads, cover, and simmer for 2 minutes; drain.
- Cut the cactus pads into 3- to 4-inch strips about the size of French fries. Set aside.
- Combine the cornstarch and achiote paste in a blender or food processor; pulse until smooth. Turn into a bowl. Add the flour and baking powder; mix well.
- In another bowl, whisk the egg white until stiff peaks form. Add half of the flour mixture to the egg white and fold in. Add half the ice water, then the remaining flour mixture and enough water to make the batter have even consistency with beaten egg white.
- Fill a heavy skillet with enough peanut oil to a depth of 2 inches. Heat the oil over medium-high heat to 375°.
- Remove the batter from the refrigerator and, one at a time; dip the cactus strips in it. Drop the strips into the hot oil and cook until crispy and golden, 2 to 3 minutes.
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- Preheat the oven to 375 degrees F. Wearing thick rubber gloves or a silicone oven mitt, rinse the cactus under cold water. The gloves will help protect your hands from the cactus thorns.
- Remove the cactus stem. Holding the base of the cactus, run your knife across its surface to remove all of the thorns. Continue this motion until all of the thorns have been removed on both sides.
- Rinse the prepared cactus under cold water. This will help remove any residual thorns. Carefully inspect the cactus to ensure all the thorns have been removed.
- Add one-half teaspoon of cumin and one-quarter teaspoon of cayenne pepper to the same bowl.
- Place three tablespoons of coconut flour in a separate shallow bowl. Season with a dash of salt and freshly ground pepper. Set aside.
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Remove thorns and "eyes" from cactus, and trim off the edges of pads. Blanch cactus for 2 minutes in a covered pan with enough boiling salted water to cover; drain. Cut cactus in 3- to 4-inch strips similar to French fries; set aside. Combine cornstarch and achiote paste in a blender or food processor, and pulse until smooth.
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FRIED CACTUS STRIPS
Jun 24, 2019 - Buy several large nopales pads from your friendly neighborhood Latino market and remove the needles and spines. Batter them the same way you would fried chicken: Season some flour, dredge the cactus, then dip them into a beaten egg and coat with crumbs. Then fry them until golden brown — they’re crunchy, delicious and just a little bit weird.
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