Article in English: Look for tomatoes that are medium in size and firm--softer, older tomatoes tend to get a little mushy when fried. If you are picking your own green tomatoes, try to pick the ones that are just barely getting a hint of a pinkish hue. These are the best for frying because they are less bitter than fully green tomatoes and have a bit of that delicious red tomato flavor. Cast-iron skillets work really well for this recipe, but any heavy skillet will work as well. Add ¼ to ½ inches of cooking oil to the pan. You don't want to drown the tomatoes in oil so don't put much more than ½ inches of oil into your pan. For an extra boost of flavor, add three tablespoons of bacon grease to the oil and stir until it is relatively diluted. The bacon grease will give your tomatoes an extra dose of salty deliciousness. Make sure to get rid of any dirt or foreign debris on the surface of the tomato. Pat them dry with paper towels and proceed to the cutting board. Patting them dry will make cutting them a bit easier. For tomato slices that stay together best when fried, make 1⁄4 inch (0.6 cm) thick slices. For even sturdier appetizers, cut the tomatoes into thirds. If you are concerned that your tomatoes might be a little bitter (very green tomatoes can be) add a pinch of sugar each side of the slices. The sugar will cut the bitterness. There are many different recipes you can use. The most common one is to combine ½ cup of buttermilk with one large egg. Whisk the two ingredients together. If you do not have buttermilk, you can whisk three eggs together. If you want to add a bit of creaminess to the mixture, you can add a dash of milk. Again, there are several variations you can use for this part of the recipe. The most common is to use a ½ cup of cornmeal. Combine ¼ cup of flour with the ½ cup of cornmeal. Add one teaspoon of salt and a half teaspoon of pepper. Stir all of the ingredients together and set it aside. If you do not have cornmeal, you can use seasoned breadcrumbs (Italian or cracked pepper flavorings work well.) You...

Summary in Vietnamese:
Chọn cà chua kỹ càng. Làm nóng chảo. Rửa cà chua bằng nước lạnh. Cắt cà chua. Trộn hỗn hợp nhúng cà chua. Chuẩn bị lớp phủ giòn. Đổ ¼ cốc bột mì vào bát. Chiên cà chua. Gắp cà chua chín ra khỏi chảo. Thưởng thức kèm muối và tiêu.