Directions:
Slice and salt the tomatoes, then set them aside.
Mix the panko and cornmeal together in equal parts. Set up four bowls containing, in this order, the heavy cream, flour, beaten eggs, and panko/cornmeal mixture. Note that directions call for one half cup to start. This is to accommodate however many tomatoes you choose. More can always be added.
Get the oil in a frying pan to sizzling, but not so hot that it would burn the breading on the tomatoes.
Drain any excess water off the tomato slices and now sprinkle lightly with sugar to cut the tartness.
Now carefully dredge each slice, both sides, in the cream, flour, egg, then panko/cornmeal mix. Fry on one side to a golden brown, turn, fry on other side. Try not to turn more than once to preserve the breading. Salt and pepper to taste. If you like spicy, you can also sprinkle with cayenne, or add a dash to the flour or panko/cornmeal mix.
Serve hot or cold with dipping sauce.
Directions:
Mix thoroughly and refrigerate. If you have extra, it works great with fish or onion rings, too.