RECIPE
1. Add enough oil into pan to come halfway up the sides of the tomato. Hear on medium heat
2. Season corn flour with salt and pepper
3. Beat eggs and buttermilk together with salt and pepper
4. When oil is hot, dredge the tomatoes in the corn flour, then dip into the eggs Until coated, then back in the corn flour
5. Immediately fry the tomatoes until golden brown on side, about 4-5 minutes, flip and repeat on the other side
6. Remove from oil and allow to drain any excess oil onto newspaper