Japanese Fried Green Tomatoes

This is from a website called CHOW; I've altered it to my taste. It originally called for dried tarragon, one of my least favorite flavors. Feel free to add it back in if you like. I also used buttermilk instead of milk hoping for a better "glue" for the breadcrumbs. Hope you enjoy!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  large egg
• 2  cups panko breadcrumbs
• 1 1⁄2 teaspoons lemon zest, loosely packed
• 1⁄2 teaspoon cayenne pepper
• 1⁄4 cup  Old Bay Seasoning
• 4  cups  vegetable oil
• 1 1⁄2 cups all-purpose flour
• 2  lbs green tomatoes, sliced 1/2 inch thick

Directions

1. Whisk the eggs and buttermilk together in a medium bowl and set aside.
2. In a shallow pan combine the lemon zest, cayenne pepper, Old Bay Seasoning and flour; set aside.
3. Heat your oil over medium heat in a heavy frying pan, cast iron works great.
4. Dry tomato slices off with paper towels. Then dip in flour and shake off the excess; dip in egg wash letting the excess drip off. Press into the bread crumbs getting them well coated.
5. Fry tomato slices about 1 minute per side until golden brown. Drain on paper towels and season with salt.