Heat a large pot (or dutch oven, or deep fryer), ½ way filled with oil (or more), until it reaches 350 degrees. Try to maintain the temperature the entire time, by using a thermometer.

Slice up your avocados.

Dip them in a bowl of whipped eggs, then into a bowl of bread crumbs.

Set aside, until oil is hot.

Using a slotted spoon, lower the coated avocado into the hot oil, and let fry until the bread crumbs turn golden.

Remove and set on paper towels, to absorb excess oil.

To make the dip, mix roughly 3 parts ranch dressing to 1 part salsa.