Cup stone-ground cornmeal
1cup all-purpose flour
1tablespoon garlic powder
1 1⁄2cups buttermilk
Fresh ground black pepper
4large unripe tomatoes, cut into 1/2 inch thick slices, ends removed
1⁄2cup vegetable oil
1tablespoon unsalted butter
Hot pepper sauce, for serving
Lemon wedge, for serving
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.
Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.