Cactus fries are an Americanized dish that use traditional Mexican ingredients.^[1] The dish is strongly associated with the cuisine of the Southwestern United States,^[2] where prickly pear is commonly eaten, and particularly in Texas and New Mexico, where Tex-Mex and New Mexican cuisine has developed.^[1]

Cactus fries are prepared from nopales, the young segments or "paddles" of the prickly pear cactus.^[3][4] Before consumption, the needles and "eyes" are removed from the nopales, typically by scrubbing and rinsing them off,^[5] cutting them out or burning them.^[4][6] Store-bought nopales typically have most of their needles removed prior to sale.^[3][4] The segments are then sliced and dredged in a cornmeal and egg-white batter that has been seasoned with achiote paste before deep frying.^[7][8] Other variations use cactus that has been coated in seasoned breadcrumbs^[2] or cracker crumbs.^[9]

The cactus is coated with mucilage^[4] that gives it a slimy texture when cooked.^[1] This makes it easier for batter to stick to the cactus, although the texture is considered unpleasant by some.^[3][4] Some recipes call for marinating or boiling the prickly pear segments before battering.^[7][10]

Cactus fries have a crunchy exterior and a silky interior, which has been compared to that of fried okra and onion rings.^[10][11] The flavor of the cactus itself has been compared to asparagus or bell peppers.^[12] They are frequently served with a dipping sauce, such as salsa,^[5] ranch dressing, or spicy ketchup.^[7][10]

• Fried cassava
• French fries
• Fried sweet potato