Jalapeno-Bacon Wrapped Avocado Fries - avocado

Method

• Peel, pit and slice the avocado into 8 equal wedges.
• Place wedges on a plate, cover with plastic wrap and freeze for 20 minutes.
• In a shallow dish, whisk together the egg and water.
• Place the panko breadcrumbs and flour into two separate shallow dishes.
• Season the flour with cayenne pepper, kosher salt and black pepper.
• Once the avocados have chilled, take one wedge and dredge it in the flour.
• Gently shake off the excess flour before dipping it into the egg wash.
• Roll the avocado wedge in the panko and gently shake off the excess.
• Set aside.
• Continue dredging the remaining avocados.
• Take a 1/2 slice section of bacon and wrap it around a wedge of avocado.
• Use toothpicks to secure them together and set on a clean plate.
• Repeat with the rest of the bacon and avocado wedges.
• Place plate back into the freezer for another 10 minutes.
• Fill a heavy bottom pot with 2 inches of vegetable oil.
• Heat until the oil reaches 350 F.
• Once oil is hot gently put the avocado into the pot.
• Fry the avocado fries for 4-5 minutes, turning them from time to time until they become golden brown.
• Remove the fries from the oil using a slotted spoon or kitchen spider.
• Drain them on a wire rack or plate lined with paper towels.
• Season with additional kosher salt immediately when they come out of the oil and carefully remove and discard the toothpicks.
• Serve warm with Roasted Poblano Aioli or condiments of your choice.