Fried Green Tomatoes

this is the first year i planted a garden here in pa. it was essentially herbs, but i threw in 2 tomato plants and one pepper plant, now this late in the season i am left with many green tomatoes. this recipe is courtesy of tyler florence, and worked perfectly.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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 1/2 inch thick slices,ends removed
• 1⁄2 cup  vegetable oil
• 1  tablespoon unsalted butter
•  hot pepper sauce, for serving
•  lemon wedge, for serving

Directions

1. In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
2. Pour the buttermilk into a separate bowl and season with salt and pepper.
3. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
4. Place a large cast iron skillet over medium heat and coat with the oil.
5. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
6. Carefully remove the tomatoes and drain on paper towels.
7. Serve with hot pepper sauce and lemon.