Wash and slice tomatoes into 1/4 inch rounds. Discard ends. Put 1/4 inch of Vegetable Oil in deep skillet.

Put AP Flour in one bowl, egg (whisked with a tiny amount of water) in one bowl, and mixed breadcrumbs in another bowl. Salt and Pepper the flour and breadcrumbs to taste.

Coat tomatoes in flour, shake off, coat in egg, shake off, and coat in breadcrumbs. Place on cookie cooling rack over a dish to catch excess breading. Let sit while oil is heating.

Heat oil until sizzles when breadcrumbs drop in. Fry tomatoes, turning as needed until golden/deep brown color is achieved.

Enjoy! Serve with ketchup if desired