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1
Beat eggs well with 2 tablespoons water and pour into a shallow bowl.
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2
Place the cracker meal, salt, and pepper in a large bowl and mix thoroughly.
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3
Place the flour in a similar bowl.
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4
Core the tomatoes.
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5
Cut a thin slice off either end of each tomato and discard.
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6
Cut into 1/4-inch slices.
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7
Lightly salt and pepper the slices.
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8
Place in a bowl and pour the buttermilk over them.
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9
Toss to coat evenly.
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10
Pick up a slice of tomato and shake to remove any excess buttermilk.
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11
Dredge the slice in the flour then shake to remove excess flour.
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12
Dip in the egg mixture, making sure the slice is completely coated.
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13
Dredge in the cracker meal, making sure that all surfaces of the slice are covered with the meal.
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14
Place on a rack for a few minutes before cooking.
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15
Repeat with remaining slices.
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16
Pour the oil 1/2-inch deep into a large cast-iron skillet.
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17
Heat the oil to 350F.
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18
Add the tomatoes to the hot oil and fry for about 5 minutes, or until one side is golden brown.
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19
Caretully turn the slices over with a spatula and fry until the other side is golden brown and the slices can be easily pierced with a fork.
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20
Remove from skillet and drain on paper towels.
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21
Keep warm in a low oven while frying the remaining tomatoes.
