Crunchy Jalapeno-Bacon wrapped Avocado Fries
1 large avocado
1 large egg
1 tablespoon water
1/2 cup flour
1/4 teaspoon cayenne pepper
kosher salt and pepper
1 cup Panko breadcrumbs
4 slices jalapeno bacon, cut in half
Slice the avocado into 8 equal wedges. Place 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 into the flour. Gently shake off the excess flour before dipping it in 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 of bacon, wrap around each wedge of avocado using toothpicks to secure them together. Place 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 degrees F.
Fry the avocado fries for 4-5 minutes, turning them from time to time until they become golden brown. Remove the fries and drain them on a wire rack or plates lined with paper towels. Season with additional kosher salt immediately when they come out of the oil and carefully remove & discard the toothpicks. Serve warm with Roasted Poblano Aioli or condiments of your choice.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.