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Place the mayonnaise, cilantro, lemon juice, and zest in a blender and mix until smooth and creamy in texture. Transfer to a small bowl, cover, and keep refrigerated until serving.
In a medium-sized bowl, mix together the bread crumbs, garlic powder, salt, cumin, and black pepper. 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, but leaving at least 3 inches between the top of the oil and the top of the pan.
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, flipping them over about halfway through. 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.