Avocado Fries with Chipotle Aioli

My amazing boyfriend Ben moved to Mississippi 1 year ago. His one big complaint about Mississippi is not the weather, not the bugs, not the fact that I now live across the county...his biggest complaint is: the terrible avocados. Since I plan on moving to Mississippi in less than a year, I figured I should prepare myself by eating as much avocado as humanly possible so as to somehow make myself tired of one of the most delicious fruit on the planet before moving. The plan hasn't worked yet...I'll keep you posted on when it does.
















So, tonight's super easy and simple avocado fry recipe is this:

Ingredients:
Canola oil for frying
1 cup flour
1 egg
1 tsp garlic powder
2 tsp salt
1 tsp pepper (white pepper preferred, but black works just fine)
1 -1 1/2 cups beer (add until desired consistency)
1 1/4 cups Panko (Japanese bread crumbs)
2 firm-ripe avocados, pitted, peeled, and sliced into 1/2-in. wedges

Directions:
In a medium sauce pan, heat 1 1/2 inches of oil until it reaches about 375°.
Meanwhile, mix flour, egg, garlic powder, salt and pepper. Whisk in beer. Set beer-batter aside. Pour Panko into a shallow plate.
Dip avocado slices in the beer-batter, then coat with Panko.
Fry a quarter of the avocado slices at a time until deep golden brown, approx. 60 seconds. Transfer slices to a plate lined with a paper towel. Sprinkle with salt and paprika to taste.
















Chipotle Aioli (for dipping):
6 Tbsp. mayonnaise
1 Tbsp. Chipotle chilies in Adobo sauce
2 Tbsp. fresh cilantro
1/2 tsp. cumin
4 tsp. fresh lime juice

Put all ingredients in a blender or food processor until smooth.

I chose to make the Chipotle Aioli from scratch. I made home-made mayonnaise instead of store-bought mayonnaise.
Whisk 1 egg yolk and 1 Tbsp. white vinegar until well-mixed. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.