Photo: California Avocado Commission

From: Chef/owner Jeffrey Blank, Hudson’s on the Bend, Austin, TX. Yield: 4 servings

2 large fresh avocados (8  oz. each), seeded and cut into 6 wedges each
as needed, hot and crunchy mix (recipe follows)
½ cup all-purpose flour
1 egg
3 oz. milk
as needed for frying, clarified butter, peanut oil or canola oil
as needed, mango jalapeno sauce (recipe follows)
as needed, mango jalapeno aioli (recipe follows)

Mango Jalapeno Sauce (yields ½ cup):
4 oz. mango, ¼” dice
1/3 cup granulated sugar
1½ Tbsp. white wine vinegar
1½ tsp. minced garlic
2 tsp. diced red onion
1 jalapeno, seeded and sliced
pinch of salt

Mango Jalapeno Aioli (yields 1 cup):
½ cup mango jalapeno sauce
1 cup mayonnaise
1 oz. fresh lemon juice
1 oz. cilantro, chopped
2 cloves garlic, micned
1 tsp. salt
1 tsp. pepper

Hot & Crunchy Mix (yields 1 cup):
2 cups corn flakes
¼ cup almonds
¼ cup sesame seeds
¼ cup granulated sugar
1½ Tbsp. red chili flakes
1 Tbsp. salt

For mango jalapeno sauce: Combine mango, sugar, vinegar, garlic and onions in saucepot and bring to a simmer over medium heat. Simmer for 15 minutes. Add jalapeno slices and salt; simmer for an additional 3 minutes. Remove from heat and let cool. Chill well before making the aioli.

For mango jalapeno aioli: Combine all ingredients and chill overnight.

For hot and crunchy mix: Place all ingredients in food processor and pulse lightly until mixture is coarsely ground. Do not over-process.  

For assembly: Heat clarified butter or oil in large heavy pan to 325°F. Place hot and crunchy mix in a shallow pan. Place flour in another shallow pan. Whisk together egg and milk and pour into a third shallow pan. Dredge avocado wedges in flour until well covered, brushing off any excess. Next, dip avocado into egg mixture to coat entirely, then into hot and crunchy mix to cover, lightly pressing mixture onto each wedge of avocado. Set each coated avocado wedge onto a sheet pan until all the wedges are breaded.

Working in small batches, fry the breaded avocado wedges for about 3 minutes on each side, or until they are golden brown. Transfer to a paper towel-lined tray. Serve 3 pieces per order, drizzling each with ¼ cup of mango jalapeno aioli.

Serving option: Line a paper cone with a warmed flour tortilla. Pile avocado wedges into the cone. Drizzle with ¼ cup mango jalapeno aioli.