Ritz-Y Fried Green Tomatoes

Slice the tomatoes into 1/4 inch thick rounds, spread them out on a layer of paper towels, and top with another layer of paper towels to drain. Allow the tomatoes to rest/drain for about fifteen minutes.

Mix the flour, cornstarch, salt, pepper, and cayenne.

In a separate container, beat the eggs until slightly fluffy.

Place the cracker crumbs in another container.

Heat 1/2 inch of vegetable oil to 350 degrees Farenheit.

Season the tomato slices with salt and pepper, dredge in the flour mixture, dip in the egg, then press into the cracker crumbs to coat.

With tongs, working in small batches, gently place them in the oil and cook until crisp and brown on one side, then turn and brown the other side.

Transfer to a rack as they are done.