Use same process as for the tomatoes.
Proper temperature for frying is between 350° F - 375° F, however when heating a shallow amount of oil in a skillet, it is difficult to get an accurate reading with a thermometer. I watch for the surface of the oil to "shimmer" and then fry a test item. Remember oil tends to climb in temperature as you cook so watch your heat closely. If you need to turn the heat up or down allow some time for the oil to respond to your adjustment.
I love to fry dill pickles chip using the same method. Place the pickle slices on wire racks to drain well before breading (moisture + oil = bad combination).
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