Featured

Publisher Photo
Publisher Photo
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 to 6 large cactus pads (about 8 inches x 4 inches)
  • 1 cup all-purpose flour
  • 1-1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 3 eggs
  • 1/2 cup milk
  • 1 cup soft bread crumbs
  • 3/4 cup saltine crumbs
  • 1-1/2 teaspoon chili powder
  • 1-1/2 teaspoon cayenne pepper
  • Oil for frying
  • Picante sauce

Directions

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. Yield: 8 servings.
Originally published as Fried Cactus Strips in Taste of Home August/September 1993, p45

  • 4 to 6 large cactus pads (about 8 inches x 4 inches)
  • 1 cup all-purpose flour
  • 1-1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 3 eggs
  • 1/2 cup milk
  • 1 cup soft bread crumbs
  • 3/4 cup saltine crumbs
  • 1-1/2 teaspoon chili powder
  • 1-1/2 teaspoon cayenne pepper
  • Oil for frying
  • Picante sauce
  1. 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.
  2. 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. Yield: 8 servings.
Originally published as Fried Cactus Strips in Taste of Home August/September 1993, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFried Cactus Strips

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review

Similar Recipes

More from Taste of Home