Step 1

Cut the tomatoes into 1/3-inch slices horizontally, discarding the end with the stem and the very bottom which is smooth.

Step 2

Combine 1/4 cup flour, 1/2 cup cornmeal, 1 Tbsp BBQ seasoning powder, and 1/2 tsp salt in one small bowl. Whisk to combine.

Step 3

In another small bowl, pour in the remaining 1/4 cup flour by itself.

Step 4

In a third bowl, whisk together the eggs and buttermilk.

Step 5

In an assembly line fashion, dip your cut tomatoes into the flour, then the buttermilk egg mixture, and finally the cornmeal BBQ seasoning mixture. Place each slice of tomato off to the side and continue this assembly line process until all tomatoes have been dredged in this magical trio!

Step 6

Once your tomatoes are dredged and off to the side, heat up the canola oil in a thick bottom pan on high heat until it is very hot! (Take a droplet of water on your finger and drip it into the pan. Once it lands, if it pops and hisses, it’s ready to fry the tomatoes!)

Step 7

Gently place 3-4 tomatoes (depending on the size of your frying pan) into the hot oil using a spatula. Let the tomatoes fry in the shallow oil for 2-3 minutes. Flip and fry the other side for around the same time, sometimes a minute longer.

Step 8

Remove tomatoes as they are done to a paper towel lined plate or cooling rack so they aren’t sitting in any excess oil.