Preheat the oven to 375 degrees F.
Wearing thick rubber gloves or a silicone oven mitt, rinse the cactus under cold water. The gloves will help protect your hands from the cactus thorns.
Place the cactus on a cutting board.
Trim the edges off the cactus using a paring knife.
Remove the cactus stem.
Holding the base of the cactus, run your knife across its surface to remove all of the thorns. Continue this motion until all of the thorns have been removed on both sides.
Rinse the prepared cactus under cold water. This will help remove any residual thorns. Carefully inspect the cactus to ensure all the thorns have been removed.
Slice the cactus into strips approximately one-half inch in width.
Cut each strip in half and set aside.
Pour one cup of panko breadcrumbs into a large shallow bowl.
Add one-half teaspoon of cumin and one-quarter teaspoon of cayenne pepper to the same bowl.
Combine the breadcrumbs, cumin and cayenne pepper with a whisk. Set aside.
Place three tablespoons of coconut flour in a separate shallow bowl. Season with a dash of salt and freshly ground pepper. Set aside.
Crack two eggs and separate the yolks. Place the egg whites in a third shallow bowl and set aside. Discard the egg yolks.
Spray a cookie sheet with cooking oil. Set aside.
Using your hands, dip one piece of sliced cactus in the bowl of egg whites.
Transfer that piece of cactus to the prepared bowl of coconut flour. Toss the cactus to evenly coat it in flour.
Place the flour-coated cactus back to the bowl of egg whites and evenly coat it in a second layer of egg.
Transfer the cactus to the seasoned breadcrumb bowl and coat evenly with breadcrumbs.
Place the coated cactus strip to the prepared cookie sheet.
Repeat steps 12 to 16 until all the cactus strips are coated.
Place the cookie sheet in the oven and bake for 10 minutes.
Use a spatula to turn the cactus fries and bake for an additional 10 minutes until they are crispy and golden.
Cool for five minutes before serving. Serve with avocado dipping sauce.
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