In a small shallow dish whisk together the flour, cumin, chili powder, salt and pepper.

In a second shallow dish whisk together the eggs.

Place the panko breadcrumbs in a third shallow dish.

Have a baking sheet on hand for the breaded avocado slices. Line a second baking sheet with two layers of paper towels for the deep fried avocados.

Heat the oil in a 4-quart saute pan or a large pot to 360°F.

Cut the avocados in half and remove the pits. Slice the halves into ½-inch thick slices to make 10 slices per avocado.

Working with about 5 avocado slices at a time, dredge each slice into the flour and coat all sides. Shake off the excess flour.

Transfer the slices to the egg mixture, turning to coat well. Lift the slices and let the excess egg run off.

Transfer the slices to the panko and turn to coat well while gently pressing the panko to the avocado. Transfer the coated slices to the unlined baking sheet and repeat with the remaining avocado.

Carefully place half of the avocado slices into the preheated oil and fry for about 1 minute until browned on one side. Turn and fry for an additional minute until golden brown.

Remove the slices with tongs or a slotted spoon and let the excess oil drip back into the pan. Transfer the slices to the paper towel lined baking sheet to drain. Season with salt to taste. Serve warm with dipping sauce.