Ingredients

• Oil
• 2 medium sized green tomatoes, cut into 1/4-inch slices
• Kosher salt and freshly ground black pepper
• 6 Tablespoons all-purpose flour
• 1/2 tablespoon garlic powder
• 2 eggs
• 1 tablespoons buttermilk
• 3/4 cups Italian-seasoned bread crumbs
• Pinch cayenne pepper
• Parmesan Reggianno
• Chopped Green Onions

Instructions

1. Pour oil in skillet and warm to medium heat. (About a half inch of oil.)
2. Lightly salt and pepper both sides of tomatoes.
3. Mix flour and garlic powder in a shallow dish.
4. In another shallow dish, beat eggs with buttermilk.
5. In a third dish, combine bread crumbs with cayenne.
6. Dredge tomatoes through the flour, then the eggs, and then the bread crumbs.
7. When oil is hot, add a few pieces at a time. Don't crowd them. Cook about 2-3 minutes. Drain on paper towels. Sprinkle with Parmesan and chopped green onions (optional).
8. Serve with your favorite dipping sauce, but they don't really need anything else...