Step 1: In a shallow dish, mix together both kinds of breadcrumbs, cornmeal, salt, and pepper. Stir to combine.
Step 2: In another shallow dish, mix together buttermilk and eggs.
Step 3: Line a baking sheet with parchment paper.
Step 4: Dip a green tomato slice in the egg wash mixture then cover with breadcrumb mixture, lightly pressing it onto the tomato.
Step 5: Shake off excess and gently place on prepared baking sheet. Continue until all slices have been coated.
Step 6: In a deep pot, bring vegetable oil to 350 degrees using a thermometer.
Step 7: Fry 2-3 tomatoes at a time. You don’t want to crowd the pot too much. Fry 3-4 minutes, until golden brown, then flip over and fry the other side for 3-4 minutes.
Step 8: Place on a plate lined with paper towels to let excess oil drip off. Repeat until all tomatoes have been fried. If you double the batch, heat the oven to 250 degrees and put them on a cookie sheet in the oven to keep them warm while you are frying up the rest.
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