Eirst slice tomatos 1/4 inch thick and sprinkle with salt and pepper
Combine flour, romano cheese, sugar, sriracha, and a sprinkling of salt and pepper, mix well
Whisk in a bowl eggs and milk and hot sauce
Combine cornmeal with breadcrumbs,romano cheese until combined.
Dip tomato slices first in flour mixture
Then in egg micture
Then coat whith breadcrumb mixture
Place on a rack over a plate. They can be made in advance up to this point up to 6 hours before frying, refrigerate on rack if done in advance
Heat the canola oil until hot.Fry tomatoes in batches so they are not touching and adjusting oil heat to maintain a moderate srzzle. Turn when golden and cook other side until tonato is tender and golden, serve hot
Serve hot, garnish with fresh basil, parsley and green onions and serve with Parmesan peppercorn ranch dressing
