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1
Peel, pit and slice the avocado into 8 equal wedges.
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2
Place wedges on a plate, cover with plastic wrap and freeze for 20 minutes.
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3
In a shallow dish, whisk together the egg and water.
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4
Place the panko breadcrumbs and flour into two separate shallow dishes.
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5
Season the flour with cayenne pepper, kosher salt and black pepper.
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6
Once the avocados have chilled, take one wedge and dredge it in the flour.
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7
Gently shake off the excess flour before dipping it into the egg wash.
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8
Roll the avocado wedge in the panko and gently shake off the excess.
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9
Set aside.
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10
Continue dredging the remaining avocados.
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11
Take a 1/2 slice section of bacon and wrap it around a wedge of avocado.
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12
Use toothpicks to secure them together and set on a clean plate.
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13
Repeat with the rest of the bacon and avocado wedges.
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14
Place plate back into the freezer for another 10 minutes.
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15
Fill a heavy bottom pot with 2 inches of vegetable oil.
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16
Heat until the oil reaches 350 F.
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17
Once oil is hot gently put the avocado into the pot.
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18
Fry the avocado fries for 4-5 minutes, turning them from time to time until they become golden brown.
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19
Remove the fries from the oil using a slotted spoon or kitchen spider.
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20
Drain them on a wire rack or plate lined with paper towels.
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21
Season with additional kosher salt immediately when they come out of the oil and carefully remove and discard the toothpicks.
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22
Serve warm with Roasted Poblano Aioli or condiments of your choice.
