Step 1

In a large plastic food-storage bag, mix together the flour, garlic powder, salt, black pepper, and cayenne. Place the green tomato slices in the bag and shake until well coated.

Step 2

Beat together the eggs with the buttermilk until well combined. Place the cornmeal on a plate.

Step 3

Dip the flour-coated green tomatoes into the egg mixture then lightly dredge in the cornmeal. Place the cornmeal-coated tomatoes on a large plate or sheet. Repeat until all are done.

Step 4

In a large heavy skillet heat 1/2 inch of oil on medium high to 350°F, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying. Line a large plate or sheet with paper towels.

Step 5

Working in batches, slide the tomatoes into the hot oil and cook for 1 minute then turn and cook for another minute or until golden. Remove with a slotted spatula to drain on the paper-lined plate.

Step 6

Lightly salt the fried green tomatoes, then serve warm with buttermilk dressing.