Cholla flower buds and stem joints
Cornmeal
Whole wheat flour
Garlic salt
Salt and pepper
Oil
Collect the buds and tender stem joints with tongs, cutting them off at the juncture. Burn off the spines, then peel the vegetables (if you use the fruits, remove the seeds). Place the pieces in a pot of water and boil them until tender, about 15 minutes. Then make a batter with 2 parts cornmeal to 1 part flour, adding the seasonings to taste. Roll the cholla pieces in the batter, and fry them in a pan with hot oil.
