Heat a few inches of oil to 350 F in a deep fryer or Dutch oven.
Season the tomatoes with salt and pepper.
In 3 separate shallow bowls place the flour, the buttermilk and Panko.
Working in batches, dip the tomatoes in the flour, covering on all sides. Shake off the excess flour.
Next, submerse the tomatoes in the buttermilk.
Finally, coat the tomatoes in the bread crumbs.
Fry 2 minutes per side or until golden brown.