1 cup ground cornmeal
1 cup flour
1 tablespoon garlic powder
a pinch cayenne
1 1/2 cups buttermilk
a pinch of salt and pepper
4 large green (unripe) tomatoes, cut into 1/2-inch thick slices, with the ends removed
1/2 cup vegetable oil
1 tablespoon unsalted butter
-homemade ranch dressing to dip
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 (in batches if necessary) 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 ranch dressing.