Jalapeno-Bacon Wrapped Avocado “Fries”

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.