Wash tomatoes and pat dry. Slice tomatoes into 1/3- to 1/2-inch thick rounds. You should get about 12–16 slices from 4 large tomatoes. Lay slices on a rack or paper towels and lightly salt both sides. Let sit 10 minutes to draw out excess moisture, then pat dry again.

Set up dredging station

In a shallow bowl or plate, combine the 1 cup all-purpose flour with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. In a separate shallow bowl whisk the 2 eggs with 1/2 cup buttermilk until combined. In a third shallow bowl combine the 1 cup fine cornmeal and 1/2 cup yellow cornmeal (if using) with 1 tsp salt and 1/2 tsp black pepper. The process: flour -> egg mixture -> cornmeal for each slice.

Heat oil

In a wide skillet (cast iron is ideal), add 1 cup neutral oil and heat over medium to medium-high until shimmering and a thermometer reads 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of cornmeal: it should sizzle and float immediately.

Dredge and fry

Working in batches to avoid crowding, dredge each tomato slice first in the seasoned flour, shaking off excess, then dip in the egg-buttermilk, allowing excess to drip, then press into the cornmeal mixture to coat thoroughly. Gently place slices into the hot oil and fry 2–3 minutes per side, until golden brown and crisp. Use tongs or a slotted spatula. Maintain oil temperature around 325–350°F; reduce heat slightly if browning too fast.

Drain and finish

Transfer fried tomatoes to a wire rack set over a sheet pan or to paper towels to drain briefly. If desired, add 1 tablespoon unsalted butter to the hot pan and swirl until melted, then place tomatoes in the pan for 15–30 seconds to finish with a glossy flavor (optional). Season immediately with a light sprinkle of salt.

White Corn Salsa

Prepare vegetables: cut kernels from 2 ears of white corn (about 2 cups). Finely dice 1/2 small red onion and 1 jalapeño (remove seeds for less heat). Seed and dice 1 medium tomato. Chop 1/4 cup fresh cilantro.

Combine and dress: In a medium bowl combine the corn, red onion, jalapeño, tomato, and cilantro. Zest the lime, then juice it into the bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon honey or agave (if using). Stir to combine and taste; adjust salt, lime or honey as needed. Let sit at room temperature 10–15 minutes to allow flavors to meld. If prepping ahead, refrigerate up to 4 hours and bring to room temperature before serving.

To Serve

Plate 3–4 fried green tomato slices per person, spoon 2–3 tablespoons of white corn salsa over or alongside each portion. Garnish with microgreens or chopped parsley if desired and serve with hot sauce or remoulade on the side.