8 medium green tomatoes, trimmed
3 ½ tsp coarse sea salt
1 tsp fresh ground pepper
5 large eggs, beaten
1 cup buttermilk
3 cups flour
4 cups panko
1 cup Italian bread crumbs
Slice the tomatoes ¼” thick and season with salt and pepper.
In a shallow bowl or pie plate, whisk the eggs and the buttermilk together.
In a second shallow dish, combine the flour, ½ tsp salt and ¼ tsp pepper.
In a third shallow dish, combine the panko, the Italian bread crumbs, 1 tsp of the coarse salt and ½ tsp of pepper.
Heat a cup of oil in a large skillet and place over medium high heat.
Dredge the tomatoes through the flour, coat with the egg mixture and coat with the panko mixture.
Place the tomatoes, a few at a time in the oil and fry for about 2-3 minutes per side. Drain on a paper towel.
After frying about half the tomatoes, discard the oil and replace with a fresh cup.
Serve the tomatoes hot with your favorite dipping sauce or aioli.