Jalapeno brine is a peculiar item that can be difficult to find without advance preparation.
The simplest method is to just store the brine remaining in the cans or jars of pickled jalapenos purchased at the store until you have enough to make a batch of cactus fries.
If you consume a lot of them, you can store it in the refrigerator, or if you need to play a long game to get it, you can store it in your freezer.
Another option is to prepare your own pickled jalapenos at home, which might be more expedient.
You can always fake it if you don’t think you’ll consume enough pickled jalapenos:
In a small pot, combine a cup of water, a cup of white vinegar, a tablespoon of sugar, and two to three cloves of garlic. Add 8–10 jalapenos that have been thinly sliced to the saucepan (or more, if you’d like).
WITHOUT REMOVING THE COVER, COVER THE POT and boil it very gently for around 30 minutes. Keep the cover on until it cools.
When creating the recipe for my gluten-free air fryer jalapeno poppers, I discovered the hard way that boiling fresh jalapenos can essentially turn your kitchen into a greenhouse for peppers. Be careful since the vapors are poisonous and PAINFUL.
When you do remove the lid, be careful not to get too close to the pot, and if at all feasible, open a window while cooking.
Oil for Frying
According to our local Boston Pizza, they use Canola Oil for frying their Cactus Cut Potatoes. Therefore, there you have it if you’re seeking absolute accuracy:)
The best oil for frying is typically considered to be canola oil due to its high smoke point, bland flavor, etc.
It also gets points for being Canadian in this instance because it was created in Manitoba, my home province!
Actually, the name “Can(ada)” and the acronym “OLA” stand for “Oil, Low Acid.”
Any deep-frying oil (i.e., oil with a high smoke point) can be used to create these, including vegetable, safflower, and peanut oils.
Preparing the Potatoes
You should first carefully scrub your potatoes clean. Although you can choose to peel them, the original material (and we) both leave the skin on.
Then, you’ll slice them thinly. We much like to do this with a mandoline rather than dealing with trying to cut them by hand.
You decide what thickness to use. Typically, we utilize the thinnest setting, which results in a crunchy, potato chip-like finish.
The #2 thickness will often provide a softer chip that is still somewhat crispy.
Your results may vary, however the source material appears to be somewhere between our mandoline’s two thinnest settings.
Marinating the Potatoes
As I do for any fries, initially I pre-soaked the chopped potatoes. It reduces some of the starch, resulting in a crispier finish.
I’ve come to the conclusion over time that this step is likely unnecessary and is more or less accomplished or made unnecessary by the marinating stage.
I do advise using paper towels to wipe the potatoes of as much moisture as you can. This will facilitate maximum flavor absorption by the potato slices.
The liquid removed from canned or jarred pickled jalapenos, whether they are store-bought or homemade, is called jalapeno brine, and it is used to marinade potatoes.
I typically prefer to carry out this step using a gallon-sized plastic baggie and occasionally giving it a light shake.
At the very least a few hours, but better overnight, marinating is advised. Flavor cannot be hurried!
Deep Frying the Potatoes
You don’t need to cook these fries at two separate temperatures, in contrast to my other fry recipes.
Because the potatoes in this recipe are cut thinner, you may cook and brown/crisp them all at once rather than pre-cooking them at a lower fry temperature and then raising the temperature to finish browning and crisping them.
You can use a hefty pot or a deep fryer. If a deep fryer is not being used, use a deep, heavy pot that is at least 4″ deep filled.
Simply cook the marinated potato slices in hot oil until they are crisp and golden.
Blot any extra grease on a platter lined with paper towels before carefully transferring to a serving plate.
Air Frying the Cactus Cut Potatoes
Personally, I like these more when they’re deep-fried because they’re plainly more accurate and I’m a stickler for precision.
I’m not sure if it’s specific to our air fryer or a general phenomenon, but I find that frozen potatoes cook and brown more uniformly than fresh or uncooked potatoes.
Therefore, once the potatoes have finished marinating, I suggest draining them of the marinade and placing them on a baking sheet lined with parchment paper before freezing.
They should be spritzed with a little spray oil before being air-fried for 7 to 10 minutes at 380 or 400. Shake the basket occasionally until they are just the way you like them to be crispy.
The cookbook I wrote, “More Than Poutine: Favorite Foods from my Home and Native Land,” contains a ton of wonderful Canadian recipes, including this one. “More than Poutine” is a Canadian cookbook unlike any other because it was written by a Canadian who now lives abroad and it offers both authentic homemade versions of many of the snacks, sauces, convenience foods, and other foods that are difficult to find outside of Canada as well as traditional home cooking recipes! Order your copy from our website, Amazon, or any other significant bookseller!
Why do they go by the name “cactus sliced potatoes”?
The Southwestern region of the United States is where cactus fries first appeared. Typically, they are made from sliced, battered, and deep-fried segments of the prickly pear cactus after the needles have been removed.
Cactus cuts are they hot?
When I was accepting requests to create recipes for “Cactus cut potatoes was a popular choice from the list More Than Poutine: Favorite Foods from My Home and Native Land.
It was interesting to note that some individuals described trying recipes they found online, but that they “weren’t accurate.
I looked at a few of the available copycat recipes since I was inquisitive and instantly recognized the issue.
The thing about cactus cut potatoes is that they aren’t just potatoes that have been finely sliced and deep-fried. They are slices of deep-fried potatoes that are “spicy.”
So, simply slicing and cooking some potatoes is not enough. No, you have to do something a little strange with it: marinate them in jalapeno to acquire the appropriate flavor for this recipe. Later, more on that.
Cactus sliced potatoes are they vegan?
Be Warned! Dairy-free or vegan pizzas are not offered at Boston Pizza. To order a pizza with no cheese, follow the instructions below. They have been known to have dairy in their red sauce and do not specify which sauces are dairy-free. Therefore, ask questions before placing an order.
Pizza Proteins
- Older Prosciutto
- Crumbled bacon
- BBQ Vegetarian Crumble
- Creole Shrimp
- Italian salami
- Bovine Meat
- Shrimp
- Cut-up pepperoni
- Stuffed Ham
- Italian sausage with heat
- Steak
Be Warned! Boston Pizza’s meatballs, spicy chicken, and grilled chicken all contain milk.
Pizza Veggies
- Hearts of Artichoke
- Pepper Bananas
- the dark olive
- Plum tomatoes
- Cilantro
- Cut-Up Tomatoes
- new basil
- Bell Peppers in Green
- Olives, green
- The color green
- Peppers Jalapenos
- Olives from Kalamata
- Arugula with Lemon Vinaigrette
- flavored mushrooms
- Pineapple
- Bruised mushrooms
- Bell peppers, red
- the red onion
- Smoked Red Peppers
- Cut-up tomatoes
- Spinach
- Tannin-cured tomatoes
Burgers & Sandwiches
- The Perfect Plant-Based Burger from BP (see note below)
- Burger the size of Boston (no cheese, no dip; see note below)
Be Warned! According to what we were told, the buns’ source may vary depending on where they are purchased, so make sure they are dairy-free and unbuttered before placing your order.
Kids Menu
Sliced apples
Heads Up! Over the past few years, Boston Pizza has made changes to their Chicken Nuggets and Strips. Check to see if they are dairy-free where you are. All other menu options for children include dairy.
Sides
- broccoli rice
- Coleslaw
- Rice and Quinoa Blend
- French Fries with Seasoning
- Cooked Broccoli
- Fried sweet potatoes
Be Warned! Now included milk are the Cactus Cuts, Florentine Rice, and Roasted Vegetables.
This Post is for Informational Purposes Only
Changes could be made at any time to the menus, ingredients, culinary practices, management, where food is sourced from, and restaurant protocols. Before placing an order, always study the menu and talk to the staff about your dietary requirements. Verify if they can suit your needs. Only informational in nature, this post shouldn’t be taken as advice.
In any industrial kitchen, there is a constant risk of allergen cross-contamination. Always ask the management whether cross-contamination is a concern for you to make sure your dish can be prepared securely. There is no assurance that any restaurant listed here is secure enough for your specific requirements. You are the only one who can decide.
A chain restaurant’s locations each have unique management, personnel, and in some cases, owners. This indicates that variations in methods, materials employed, menu alternatives, and food supply may exist. Always confirm the order’s suitability for your requirements in your current location.
What flavor are cactus fries?
- Trim the edges of the cactus pads after removing the thorns and “eyes” from the pads using a sharp paring knife.
- A big pot of salted water should be brought to a rolling boil over high heat, then reduced, pads added, covered, and simmered for two minutes.
- To make strips the size of French fries, cut the cactus pads into 3- to 4-inch lengths. Place aside.
- In a blender or food processor, combine the cornstarch and achiote paste; process until smooth. Into a bowl, turn. Mix thoroughly after adding the flour and baking powder.
- The egg white should be whisked until firm peaks form in another basin. Fold in half of the flour mixture after adding it to the egg white. Add the entire flour mixture, followed by the remaining cold water, and just enough water to thin the batter to the consistency of beaten egg white. The batter should be cooled in the refrigerator for 20 to 30 minutes.
- A sturdy skillet should be 2 inches deep with peanut oil. Over a medium-high flame, heat the oil to 375 degrees.
- The batter should be taken out of the fridge, and the cactus strips should be dipped in it one at a time. Drop the strips into the hot oil and fry for two to three minutes, or until crispy and golden.
- Drain on paper towels, then serve right away with ketchup or salsa.
Tips/Techniques
Drop the fries into the hot oil one at a time to prevent clumping as they cook. Additionally, avoid adding too many at once because this will reduce the heat and make them less crispy. When the batter is light brown and the bubbles surrounding each strip are virtually gone, they are finished. Taste-wise, cactus pads resemble a cross between okra and green beans. Use only fresh cactus pads for these fries, not the ones offered preserved in jars and found at Latino markets and many Southwest supermarkets.
Do cactus fries include gluten?
They claim that their fries are gluten-free, however because they use the same fryer, there is a chance of cross-contamination. I stopped going there after two years of being a gluten-free consumer. My nice server informed me last month that I could get baked fries rather than fried ones. I don’t know why it took me so long to realize that this was a game-changer. Highly recommended, and baking has little effect on the flavor.
Is the dough for Boston Pizza vegan?
US-based Boston’s Pizza and Boston Pizza (Canada) In addition to additional toppings like Beyond Meat crumbles and vegan cheese in select places, these sister companies expanded their menus to include vegan pizza alternatives. Choose the Original or Thin crust, then add as many vegetables as you like.
Is the crust of Boston Pizza made of cauliflower?
Make Your Own 8″ Pizza with a Cauliflower Crust Pizza with our signature pizza sauce, pizza mozzarella, and your preferred toppings on a gluten-free cauliflower crust.
Is eating cactus healthy?
In addition to their medical use, cacti are known for their nutritional worth. Both cactus pads and cactus fruit have anti-infective properties that can assist with everything from hangovers to high cholesterol problems.
The following are a few of the cactus’ health advantages:
The cactus fruit and pad are both rich in fiber, which can reduce blood cholesterol levels. According to a study, eating cactus can lower cholesterol, blood pressure, and body fat. Your chance of developing conditions including stroke, coronary heart disease, and peripheral vascular illnesses can be lowered by include cactus fruits in your diet.
Iron, calcium, vitamin C, vitamin E, and more are all found in cacti. This extensive spectrum of nutrients and others can aid in lowering inflammatory levels in the body. According to research, taking cactus extract after consuming five to seven alcoholic beverages helped reduce the severity of hangover symptoms (such as nausea, vomiting, or dry mouth). The body’s inflammation, which is frequently related to alcohol consumption, was also decreased by the cactus extract.
A number of diseases, including diabetes, a stroke, and heart disease, can all be indicated by high blood sugar levels in the body. A Mexican study compared the diets of those who regularly ate cactus pads to those who didn’t, and it found that those who did had significantly lower blood sugar levels than those who didn’t. According to the study, eating cactus may be a cheap approach for those with diabetes to lower their blood sugar levels.
Particularly cactus fruits are a great source of vitamin C, one of the finest immune enhancers. White blood cell production is boosted by regular vitamin C intake, which can lower your risk of infection and help your body fight off viruses if you become infected.