Green Fried Tomatoes





Whisk eggs and buttermilk together in a medium-size bowl. Scoop flour, cornmeal, Garlic powder, cayenne, salt and pepper on another plate.

Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge back into the flour to completely coat.

In a large skillet, pour vegetable oil (enough so that there is 2 cm of oil in the pan) and heat over a medium heat.

Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet.

Do not crowd the tomatoes, they should not touch each other.

When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.