Cactus Fries

Directions

1. Remove the thorns and “eyes” from the cactus pads using a sharp knife, and trim off the edges of the pads.
2. Bring a large pot of salted water to a boil over high heat. When water is boiling, reduce heat, add cactus pads, cover, and simmer for 2 minutes. Then drain.
3. Cut the cactus pads into strips of desired length and width. Set aside.
4. Combine the cornstarch and achiote paste in a blender or food processor and pulse until smooth. Add the flour and baking powder to a large bowl, add the cornstarch mixture, and stir to combine.
5. Add egg white to a separate bowl and whisk until stiff peaks form. Fold half the flour mixture into the egg white. Then add half the ice water, and finish with the remaining flour mixture. If needed, add more water so that the batter has a thin but stiff consistency. 
6. Refrigerate the batter for 30 minutes.
7. Add 2 inches of peanut oil to a heavy skillet. Heat the oil to 375°F over medium-high heat.
8. Dip the cactus strips in the chilled batter. One by one, drop the strips into the hot oil and cook until golden and crisp, 2–3 minutes.
9. Drain cactus fries on paper towels and serve immediately with salsa or ketchup.