Ingredients

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/2 Tbsp onion powder

• 1/2 Tbsp garlic powder

• 1 pinch cayenne pepper

• 1 pinch salt and pepper

• 4 large green organic or locally grown tomatoes (such as beefsteak, big boy, or celebrity)

• 1 cup organic or local buttermilk

• 1/2 cup vegetable oil

Directions

In a medium bowl, mix together the cornmeal, flour, onion powder, garlic powder, cayenne, salt, and pepper. Pour the buttermilk into a separate bowl.

Slice the tomatoes to a ½ inch thickness. First dip each tomato in the buttermilk and then dredge in the cornmeal mixture.

Heat the oil in a heavy-duty skillet (preferably cast iron) over medium heat. Fry the tomatoes about 4-5 minutes on each side, or until golden brown. Drain on paper towels. Serve with remoulade.

Prep time:	5 minutes

Ingredients

• 1 cup mayonnaise

• 3 Tbsp ketchup

• 1/2 Tbsp Coleman’s dried mustard

• 1 Tbsp apple cider vinegar

• 2 Tbsp chopped green onions

• 1 dash hot sauce (to your liking)

• salt and pepper

Directions

Mix all ingredients together.