Fried Green Tomatoes

• 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

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.

stoneground cornmeal, flour, garlic, cayenne, buttermilk, kosher salt, fresh ground black pepper, unripe tomatoes, vegetable oil, unsalted butter, pepper sauce, lemon

Taken from www.food.com/recipe/fried-green-tomatoes-100468 (may not work)