Deep Fried Nopales
I grew up eating fried okra, and if you did too, fried nopales are going to feel mighty familiar. The coating gets crunchy and golden, while the cactus stays tender inside. Nopales have a little more tang than okra, but that fresh flavor works well with a seasoned cornmeal crust.
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Crispy Fried Nopales
The most important part is preparing the cactus properly.
Carefully trim and scrape each cactus pad until all the spines and rough spots have been removed. Rinse the pads, cut them into 1-inch pieces, and boil them for about 10 minutes.
Drain the cactus and place it in ice water. This helps tenderize the pieces and reduces some of the sticky liquid that comes out when cactus is cut and cooked.
Drain the nopales again and spread them across paper towels. Pat them thoroughly dry before frying. Hot oil and water do not mix, so do not rush this step.
Bread and Fry the Nopales
Combine equal parts flour and cornmeal in a bowl. Add baking powder and season the mixture with Original Seasoning. Salt, black pepper, and garlic powder will work when that is what you have on hand.
In a separate bowl, whisk together an egg and milk.
Dip the dried cactus pieces into the egg mixture, then dredge them through the seasoned flour and cornmeal. Make sure every piece has a good coating.
Carefully place the breaded nopales into hot frying oil. Work in small batches so the oil stays hot and the pieces have room to cook evenly.
Fry them until the outside is crisp and golden brown. Remove them from the oil and let them drain before serving.
These are good enough to eat straight from the plate, but you could also serve them with ranch dressing, salsa, or a creamy jalapeño dipping sauce.
That first bite gives you a good crunch, plenty of seasoning, and just a little tang from the cactus. To me, it is like fried okra took a trip through the Southwest.
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