Avocado Fries

Ingredients

Vegetable oil (2 quarts or enough to have a 3-inch depth in pot)

Juice from 1 lime plus 1 lime sliced into wedges

1 cups water

1 cup all-purpose flour

1 cup panko breadcrumbs (we used Iron Chef SouthWest Panko)

1 avocado

Kosher salt

Freshly ground black pepper

Directions

Heat vegetable oil in a large pot over high heat until instant read thermometer reaches 350F. While oil is heating up, prepare breading station. Place all-purpose flour, lime juice mixed with 2 cups water, and panko breadcrumbs in 3 separate shallow dishes. Cut avocado in quarters lengthwise. Remove wedges from pit and peel off skin. Cut each quarter in half so you have 8 wedges total. Season with salt and pepper. Dredge avocado wedges in flour, then dip into lime water, then dredge through breadcrumbs. Make sure each slice is completely coated. Once oil has reached 350F, fry breaded slices for about 3 minutes, or until lightly browned. Remove avocados from oil using a slotted spoon and place on a paper towel-lined plate to drain. Serve with lime wedges and chipotle remoulade.