How to Make It
Prepare the Lime Cream: Whisk together all the ingredients. Chill until ready to serve.
Prepare the Fritters: Stir together flour, chili powder, pepper, and 2 teaspoons of the salt in a shallow dish. Place beaten eggs in a second shallow dish. Place panko in a third shallow dish. Dredge avocado slices, in batches, in flour mixture; dip in eggs, shaking off excess. Dredge in panko, pressing to adhere.
Pour oil to depth of 1/4 inch in a large nonstick skillet. Heat over medium-high. Test oil by sprinkling in a pinch of panko; it should begin to sizzle immediately without the oil popping. Fry coated avocado slices, in batches, in hot oil until crisp and deep golden, about 1 minute on each side. Transfer Fritters to a wire rack, and sprinkle evenly with remaining 1/4 teaspoon salt. Skim any loose panko crumbs from oil, and let oil return to temperature between batches. Serve immediately with Lime Cream.