Oh, nothing makes me happier than pulling a green tomato off a bush in the yard and frying it up. It’s the treasure of early summer, before the tomato sandwiches and salads are a daily have-to, to cool down. The green ones that are like gold—shiny bright green with a hint of orange—are the perfect ones for frying.
4 large green (unripe) tomatoes
2 large eggs
1 cup buttermilk
½ cup all-purpose flour
2 tablespoons cornmeal
Salt and black pepper
Dash of garlic powder
½ to ¾ cup peanut or vegetable oil, as needed
1. Slice the tomatoes about ¼ inch thick. Lay them all out on paper towels to drain the water out.
2. In a large bowl, beat the eggs and then whisk in the buttermilk. Submerge the tomato slices in the mixture and let sit for 15 minutes.
3. In another bowl, stir together the flour and cornmeal. Season with salt, pepper, and the garlic powder.
4. Pour enough oil into a large skillet to cover about half of each tomato slice. Heat the oil over medium-high heat.
5. Working in batches, lift the tomatoes out of the buttermilk mixture and dip them in the flour mixture. Fry each batch on both sides until golden brown, about 6 minutes total. Drain on paper towels.

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