Cactus Fritters

If you ever have the opportunity to eat at one of Chef Igneia's restaurants, do yourself a favor and do it. Her cuisine is both flavorful and unique. In her studies to become a chef she scoured the world to learn recipes and delicacies that simply were unknown elsewhere. One of her most amazing recipes is the cactus fritter. She spent a great deal of time in the North American southwest. She was welcomed among native cultures owing to the respect and admiration with which she requested to learn from them. One reclusive tribe allowed her to spend a year on their tribal grounds and she was taught to cook from the land.
At first it would appear that there is nothing to eat, no way to survive, but beings find a way. She claims, and there is no one to contradict her, that she spent a year learning this recipe. It requires a specific type of cactus which only grows in these outlying tribal grounds. [She sources her cactus from there and has created an income stream for the tribe which has helped them to build roads and provide electricity for the community.] The cactus is allowed to dry over the course of three months and is then ground, using stone into a fine powder. That is about the extent of what I know about the highly secret recipe. I do know that it is always made fresh for each customer and that it comes out sizzling. I do know that she serves it with a sweet jelly-like topping that she calls cactus jelly. I know that it is a taste explosion in the mouth that hits all of the right notes. It's a taste treat that you should try to experience at least once in your life.