Start by washing and slicing your green tomatoes into 1/4 inch rounds. Lay them on a paper towel and sprinkle lightly with salt to draw out excess moisture. Let them sit while you prep the batter.

In one shallow dish, pour the buttermilk. In another shallow dish, mix the cornmeal, flour, salt, pepper, and cayenne pepper (if using).

Dip each tomato slice into the buttermilk, ensuring it’s well coated. Then, dredge it into the cornmeal mixture until fully covered. Set aside on a plate.

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until hot enough that a breadcrumb sizzles in it.

Carefully place the coated tomato slices in the hot oil, working in batches to avoid overcrowding. Fry for about 3-4 minutes on each side until golden brown.

Remove the tomatoes from the pan and place them on a paper towel-lined plate to drain any excess oil. Serve warm with your favorite dipping sauce.