Directions

If using small appetizer sized tomatoes, slice them in halves or thirds.  If using medium sized tomatoes, slice them in 1/4 inch thickness.   

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Line the tomatoes on a platter or wire rack line with paper towels and sprinkle both sides with salt to extract moisture.  Let rest for 30-45 minutes, then blot with paper towels.

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Coating

Whisk flour, cornmeal and all seasonings together in a bowl.  

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Season the sliced tomatoes with salt & pepper, dredge in all purpose flour, shake off excess and place back on wire rack.

Dip each tomato slice in the eggs, shake off excess, then in seasoned flour mixture, then in buttermilk, then back in seasoned flour, shaking off excess as you go, and then place back on wire rack.  

Add enough olive oil to the skillet with the bacon fat so its about 1/4 inch deep.  Heat over medium temperature until oil reaches 325 degrees.  Add the tomatoes, being sure not to overcrowd.  Fry until golden brown on bottoms, flip over and brown other sides.  Fry in batches.  Place on wire rack to cool. Taste to see if tomatoes need more salt & pepper and season more if needed, while still hot.  

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Lemon Garlic Aioli

If using the whole green tomato to serve aioli in.  Slice the top off of the tomato and remove the inside using a fruit scooper. Press a paper towel inside to remove excess moisture. Set aside.

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Whisk the vinegar, sugar, lemon zest, garlic together.  Add the water and mayonnaise and whisk for 1 minute.  Spoon into the whole green tomato or a sauce bowl.  

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Stack the tomatoes with bacon and serve with aioli.  If using appetizer tomatoes, spear with toothpicks.  

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