Serve these fried green tomatoes with a spicy buttermilk ranch dressing for dipping.
Thinly cut the washed green tomatoes into ⅛-inch thick slices and throw out the ends; set aside on paper towels to drain.
Whip the egg whites and milk together in a shallow bowl. In another shallow bowl, mix the flour, cornmeal, panko, salt, pepper, onion powder, garlic powder and cayenne together.
Press a tomato slice into the flour mixture and shake gently to remove excess. Dip into the milk mixture and press again into the flour mixture. Gently shake off excess and carefully put on a plate to dry (this keeps the breading on while frying). Do not stack. Repeat with remaining slices.
Pour enough oil into a heavy skillet that it reaches ½ inch deep. Place over medium heat and heat until it's hot. To test, add some flour, it will sizzle and cook. Remove.
Gently place 4 slices of tomato into the hot oil and cook until the bottom is brown; approximately 2 to 3 minutes. Turn over and cook the other side another 2 to 3 minutes or until browned. Place on paper towels or brown paper bag to cool. Add more oil if needed, to maintain ½ inch deep to fry remaining pieces. If oil is added, make sure you heat it up before frying more.
To make the dipping sauce, mix the ranch, sour cream and Franks hot sauce together. Spread sauce over the top of the tomatoes. I usually double this recipe – it only makes ½ cup.
When you are done frying your tomatoes, you can make a tasty sandwich of the slices.