Ingredients:
Oven-baked Nopal Cactus Fries
- 4 pads of Opuntia Ficus Indica (spines removed), cut into fry-sized strips about 4 inches by ½ inch.
- 1 cup of Panko breadcrumbs
- 2 egg whites, lightly beaten.
- ½ teaspoon Italian seasoning or ground cumin.
- Grated zest of one lime.
- ¼ tsp of cayenne pepper.
- 3 tablespoons flour.
- Kosher salt and black pepper to taste.
Avocado sauce:
- 1 ripe avocado
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 small clove of garlic, pressed
- 1 finely sliced onion
- Juice of half a lime, or to taste
- 1 tablespoon of fresh cilantro or chopped dill
- Sea salt and black pepper to taste
Steps:
- Preheat the oven to 375°F. Grease a baking sheet with cooking spray and set aside.
- In a large bowl, combine the Panko breadcrumbs, Italian seasoning or cumin, lime zest, and cayenne pepper. Place the egg whites in a small separate bowl. In a third bowl, mix the flour, salt, and pepper.
- Dip the Nopal strips into the egg whites, then coat them with the flour mixture.
- Dip the strips again into the egg whites, then coat them with the Panko mixture.
- Place the Nopal on the baking sheet. Bake for 20 minutes, turning halfway through cooking.
- Meanwhile, prepare the sauce. Combine all the ingredients in a food processor and blend until smooth. Refrigerate until serving or serve immediately.