Fried Green Tomatoes

So it's getting close to that time of year again... the lovely time of year where the garden produces those most magical of creatures... the green tomato.
If you aren't from the southern and south-central U.S. you may not be familiar with the glory of a beautifully fried green tomato. So let's fix that, shall we?

Note: It's best to select a high acidity tomato for this recipe. Low acidity tomatoes will not have the proper flavor.

Ingredients:
4 green tomatoes - sliced into 1/4 inch slices
2/3 cup yellow cornmeal
1/2 cup all purpose flour, divided in half
1 teaspoon of salt
1/2 teaspoon of pepper
1/4 teaspoon of onion powder
1/2 cup of buttermilk
1 egg
 Vegetable oil

Beat the buttermilk and egg together in a bowl and set aside
Mix 1/4 cup flour with the yellow corn meal, onion powder, salt and pepper in a bowl and set aside
Place remaining 1/4 cup flour in a third bowl.

Dredge the tomato slices in the flour, dip into the buttermilk/egg mixture and dredge in the cornmeal mixture.

Pour vegetable oil to a depth of  about 1/4 inch in a deep skillet, and heat to 375 ⁰F.  Drop batches of tomato slices in the skillet and cook until golden brown, turning once (about 2 minutes each side). Allow to drain on a paper towel covered plate or on a wire rack with a drip catcher underneath.  Serve with your favorite "Southern" recipe. (They go very well with barbecue, chicken fried steak or fried chicken.)