Instructions

1. Slice & Sweeten the Tomatoes
   • Slice tomatoes into ¼-inch rounds.
   • Lay in a shallow dish and sprinkle evenly with the sugar.
   • Cover and let sit for at least 30 minutes (or up to 2 hours) to create a light sugar-water brine.
2. Prepare the Coatings
   • In one bowl, whisk egg and buttermilk.
   • Drain the sugar water from the tomatoes into the egg-buttermilk mixture and whisk.
   • In another bowl, combine flour, cornmeal, salt and black pepper.
3.  Batter
   • Dip each tomato slice into the buttermilk mixture, dredge in the flour mixture, then place the coated tomato on a parchment lined sheet pan. Repeat until all the tomato slices are coated in the egg wash and breading.
4. Freeze to Set
   • Arrange battered slices on a baking sheet and freeze for 10 minutes.
5. Fry
   • Heat oil in a cast-iron skillet over medium-high heat to 350°F. I test the oil for a sizzle to see if it’s hot enough. Drop few drops of water in the skillet and if it sizzles for at least 10 seconds, it should be hot enough.
   • Fry tomatoes in batches for 2–3 minutes per side until golden.
   • Drain on paper towels.
6. Serve

Serve hot with your favorite dipping sauce.