Ingredients:
1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
Pinch cayenne
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
Pour the buttermilk into a separate bowl and season with salt and pepper.
Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Fry in a cast iron skillet until golden brown. Season with salt and pepper.
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