Ingredients
4 to 6 large cactus pads (about 8 inches x 4 inches)1 cup all-purpose flour1-1/2 teaspoon salt, divided1/4 teaspoon pepper3 large eggs1/2 cup whole milk1 cup soft bread crumbs3/4 cup saltine crumbs1-1/2 teaspoon chili powder1-1/2 teaspoon cayenne pepperOil for fryingPicante sauce
Preparation
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.
