Step 1

Prepare the buttermilk ranch dressing--click this link to see the recipe.  Place in the refrigerator to allow flavors to mingle.

Step 2

Slice the tomatoes into 1/2 inch thick slices. Lightly season both sides with sea salt and freshly cracked pepper, to taste.

Step 3

Place 1/4 cup of flour in a shallow bowl.

Step 4

In a separate shallow bowl add the remaining flour, cornmeal, garlic powder, paprika, and cayenne pepper. Season with some sea salt and freshly cracked pepper, to taste; mix well.

Step 5

Lastly, whisk the buttermilk and egg together in a separate shallow bowl.

Step 6

Heat enough oil to cover the bottom of a large skillet over medium-high heat until hot.

Step 7

While the oil is heating, dredge the tomato slices first by completely coating them in the flour, then the buttermilk mixture, and finally the cornmeal mixture.

Step 8

Using a fork, gently place the coated tomato slices in the HOT oil and cook for 1-2 minutes, or until golden brown.

Step 9

Carefully flip the tomatoes and cook for another 1-2 minutes, or until golden brown. Side Note: Do not overcook the tomatoes or they may become mushy inside.

Step 10

Remove the tomatoes to a paper towel lined plate then season with a bit of sea salt, to taste.

Step 11

Place the fried green heirloom tomatoes on a serving plate and sprinkle with some fresh parsley. Serve immediately with the buttermilk ranch dressing. Enjoy!