Fried Avocados

Ingredients

8 cups of all purpose flour

3/4 cup of kosher salt

5 tablespoon’s Black pepper

5 tablespoon’s Paprika

24 cups of blended Panko

8 cups of liquid egg

1/2 case avocado (30 each)

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Directions

Add 24 cups of Panko to the food processor and blend to a course dust. You will have to do this in two batches.
Dredging Station:—————
1. Flour— Mix the flour paprika salt and pepper together in a 4 inch full hotel pan.
2. Egg— Add 8 cups of liquid egg to a 4 inch half hotel pan.
3. Panko— add coarsely ground Panko to a 4 inch full hotel pan.
4. 6 Sheet pans stacked and lined with parchment paper.
On a cutting board cut avocados in half and remove seed. Then remove The skin without smashing the avocado. Slice the avocado half into five to six pieces. You should have a total of 10 - 12 slices per avocado. Only cut five avocados at a time. Do not allow them to Brown on the station because you’ve cut too many.
Add sliced avocados to the flour and gently toss them. Remove them from the flour and toss them in your hand removing all the excess flower. Add to the liquid egg. Remove from the liquid egg one at a time allowing the excess egg to drip off. Add to the Panko and toss in Panko. Do not over mix or press on them. You will break the avocados.
After the avocados are breaded lay them nicely on a sheet pan. When the first sheet pan is full bring to the freezer immediately.
After all of the avocados have been breaded and frozen remove one sheet pan at a time and place in a Ziploc bag. Date and label and add to a bus tub, place them back in the freezer on a shelf. DO NOT STACK THE BUS-TUBS