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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.
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Slice up your avocados.
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Dip them in a bowl of whipped eggs, then into a bowl of bread crumbs.
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Set aside, until oil is hot.
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Using a slotted spoon, lower the coated avocado into the hot oil, and let fry until the bread crumbs turn golden.
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Remove and set on paper towels, to absorb excess oil.
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To make the dip, mix roughly 3 parts ranch dressing to 1 part salsa.