Ingredients: Avocado Fries Oil For Frying 2 Avocados 1/2 cup canned pumpkin (or any egg replacement for 2 eggs) 1 and 1/3 Cup Bread Crumbs 1 Teaspoon Lemon Pepper 1/2 Teaspoon Salt 1/4 Teaspoon Cumin Cilantro Lemon Dipping Sauce 5 Tablespoons Vegan Mayonnaise 3 Tablespoons Fresh Cilantro, chopped Juice from 1/2 of Lemon In a medium-sized bowl, mix together the bread crumbs, lemon pepper, salt and cumin. Set it aside. Cut the avocados in half and then slice them vertically into 4 inch by 1 inch wedges. Set them aside. Heat the vegetable oil to 335 degrees Fahrenheit in a large frying pan, adding enough oil so that the oil is about 3 to four inches deep. Dredge the avocado slices in the breadcrumb mixture, then in the egg mixture, then in the breadcrumb mixture again. Place them in the hot oil and fry them for about 2-3 minutes, or until golden brown. Remove them with a slotted spoon or tongs, and set them on a plate lined with paper towels to absorb the excess oil. Allow them to dry for 10 minutes, then transfer them to a serving tray and serve them immediately with the Cilantro Lemon Dipping Sauce. For the Cilantro Lemon Dipping Sauce, place the mayonnaise, cilantro, and lemon juice in a blender and mix until smooth and creamy in texture.