01 -
Fry the bacon until crispy, then place on a plate lined with paper towels to cool. Crumble and set aside.
02 -
In a large mixing bowl, beat the cream cheese on medium speed for 2-3 minutes until creamy.
03 -
Add the remaining ingredients except for the avocados and stir to combine.
04 -
Gently fold in the diced avocados. Cover the mixture with plastic wrap and chill in the refrigerator for 1 hour.
05 -
Place the flour in one bowl.
06 -
In a second bowl, whisk together the buttermilk and egg.
07 -
In a third bowl, place the Panko bread crumbs.
08 -
Form the chilled mixture into tablespoon-sized balls.
09 -
Roll each ball in the flour, then dip into the buttermilk mixture, and finally coat with the Panko bread crumbs.
10 -
Place the coated balls on a baking sheet that will fit in the freezer. Flash freeze for about an hour to help them hold their shape while frying.
11 -
In a large cast iron or heavy-bottomed pan, heat the vegetable oil over medium heat to 350°F (175°C).
12 -
Fry 6-8 balls at a time until golden brown, turning frequently, approximately 2 minutes.
13 -
Remove from the oil and place on a plate lined with paper towels to drain. Serve warm with your favorite dipping sauce.