You can use any variety of wild regional prickly cactus, use the freshest and youngest pads for the most tender results.
You will need:
an electric fondue pot
young and tender prickly cactus pads
grapeseed oil (or any oil that has a smoking point over 400 degrees)
Your favorite flour for coating fries (I use Semilla Nativa gluten-free turmeric and garlic flour, available in Central Florida artisan stores)
(you could also use sprouted wheat flour or quinoa flour, add garlic powder or other spices to the flour if desired)
optional – thinly slice onion is great addition!
1. Clean pads by scraping the prickly spines off with a knife, rinse and slice into long thin slices no more than 1/4 inch thick, place in a colander and rinse with water.
2. Boil cactus strips in a pot of boiling water for about 3 minutes, rinse again in a colander and cool. The strips will be slimy.
3. When cooled, heat about 1 1/2 inches of the oil to 400 degrees in the fondue pot. While heating, toss cactus strips with your choice of flour, making each piece is evenly coated. It should stick to the slimy strips well.
4. Place enough strips in your fondue pot to cover the bottom and let fry for about 7-10 minutes, or until crispy when removed. Sprinkle with sea salt. Turn over about halfway through. The fries will make a “nest” that stays together when you pick it up.
5. Remove when crispy onto a plate, and enjoy with your favorite condiments!