– Get your oil heated up enough to fry the tomatoes
– In one bowl, mix the flour with garlic powder, cayenne, and black pepper
– In another bowl mix buttermilk and egg
– Fill another bowl with garlic bread crumbs. cornmeal and salt – mix with a fork or whisk
– One at a time, coat tomatoes on each side with flour
– Dip the tomatoes into the egg, then into the cornmeal mixture
– Place them onto a parchment lined baking sheet
– Test the oil with a little piece of batter from a coated tomato – if it sizzles, it's most-likely ready to fry
– Using tongs or a fork, place tomatoes into the frying pan filled with oil
– Turn them once the bottoms have turned golden.
– Drain on a paper towel
– Sprinkle with salt and pepper to taste