Fried Green Tomatoes

Here in Cincinnati, Summer is in full swing and we're still getting lots of green tomatoes. Although we are ready for those tomatoes to ripen to have in caprese salads and put them on sandwiches and burgers, we're enjoying the green ones in the mean time.

This is a hybrid of multiple recipes, as is usually the case around here.

Fried Green Tomatoes
Adapted from Tyler Florence

Ingredients
3/4 cup stone-ground cornmeal
2 teaspoons garlic powder
Pinch cayenne
1 cup buttermilk
Pinch of Kosher salt and freshly ground black pepper
2 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
Hot pepper sauce, for serving (optional

Directions
In a large bowl, combine the cornmeal, garlic powder, and cayenne together. Pour the buttermilk in to a separate bowl and season with cayenne, 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 or heavy bottomed skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.