Furnace Creek Inn Crispy Cactus Appetizer
Source: Chef Michelle ?Mike? Hanson, Furnace Creek Inn, Death Valley, California
1 jar nopalitos (cactus) or fresh cactus, julienned
1 cup flour
1 pinch each Cajun seasoning, salt and pepper
Drain cactus well. Combine the above ingredients in a large bowl. Toss thoroughly. Shake off excess flour and deep fry until crispy (about 2 minutes if oil is very hot).
Serve with salsa, yellow tomato salsa, guacamole mixed with sour cream or mix together prickly pear and jalape?o jelly.