INGREDIENTS

42 oz.  Pre-Fried Yellow Round Tortilla Chips (08641)  
12 each  Avocados , fresh 
 Lemon Juice , as needed 
 Flour , as needed 
 Egg Wash , as needed 
3 cups Creamy Roasted Tomato & Bacon Aioli , see related recipe 
Sea Salt , as needed 

DIRECTIONS

1.) Pre-heat deep fryer to 350°F.

2.) In a food processor, in batches, pulse tortilla chips until coarse crumbles.

3.) Cut each avocado in half, remove seed. Cut each half into 16 pieces. Spoon dices from shell and toss in lemon juice to prevent browning.

4.) Using standard breading procedure dredge avocado pieces in flour, dip into egg wash, and coat with coarse tortilla crumbs. Freeze and reserve.

5.) To build plate: Fry one avocado (approx. 32 pieces) for 2-3 minutes or until golden brown and heated through. Serve with ¼ cup Creamy Roasted Tomato and Bacon Aioli.

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