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Fried Green Tomatoes

4 large unripe tomatoes

1 C stone-ground cornmeal

1 C all-purpose flour

1 T garlic powder

pinch cayenne

1 1/2 C buttermilk

salt & freshly-ground pepper

1/2 C vegetable oil & 1 T unsalted butter

Hot pepper sauce and lemon wedges for serving

Remove ends from tomatoes and slice into thick (1/2") rounds.  Pour buttermilk into bowl and season with salt and pepper.  In separate bowl combine cornmeal, flour, garlic powder and cayenne.  Place the tomato slices into the buttermilk and then one by one, dredge into the flour mixture, coating both sides well.

In large heavy skillet, combine oil and butter over medium heat.  Drop a little pinch of flour into hot oil, and when flour sizzles, place the coated tomato slices.  Pan fry (in batches, being sure there is plenty of room between slices) until golden brown and crispy.  Turn and brown on other side.  Carefully remove slices and drain on paper towels.  Serve immediately with hot pepper sauce and lemon wedges to garnish.