Whisk egg and milk together in a bowl. Mix cornmeal, ranch dip mix, black pepper, and salt in a separate bowl.
Heat vegetable oil in a large skillet over medium-high heat. Oil should be about 1/2 inch deep.
Dip tomato slices in egg mixture; coat each slice with the cornmeal mixture. Place tomatoes in the hot oil; fry until golden brown, 3 to 4 minutes per side. Remove with a slotted spoon and transfer to a paper towel-lined plate. Season with salt and black pepper.
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Per Serving: 469 calories;16.1 g fat;
68.1 g carbohydrates;
11 g protein;
98 mg cholesterol;
1273 mg sodium.