1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
1 pinch cayenne
1 1⁄2 cups buttermilk
Kosher salt
Fresh ground black pepper
4 large unripe tomatoes, cut into ½ inch thick slice
½ cup vegetable oil
1 tablespoon unsalted butter
Hot pepper sauce, for serving
Lemon wedge, for serving
How to prepare
Step 1: Combine the cornmeal, flour, garlic powder, and cayenne together in a large bowl. Then pour the buttermilk into another bowl and add salt and pepper to it.
Step 2: Dip the tomatoes in the buttermilk and then coat both sides in the cornmeal mixture. Place a skillet over medium heat and coat with oil.
Step 3: When the oil is hot, fry the tomatoes for about 3-4 minutes on each side or until it is golden brown and crispy on both sides. Then remove the tomatoes from the pan carefully and drain on paper towels.
Step 4: Serve and garnish with hot pepper sauce and lemon.