Crispy Fried Tomatoes

1. Assemble all the ingredients to make fried tomatoes.

Draining Tomatoes

1. Slice the tomatoes.
2. Grab a wire rack and cover it with a triple layer of paper towels or more if desired.
3. Space tomato slices out, as evenly as possible, on your rack.
4. Sprinkle all of the tomato slices with garlic powder.
5. Allow tomatoes to drain for around 40 to 45 minutes in total, flipping each tomato at about the 20 minute mark.

Frying the Tomatoes

1. Using a ball of paper towel lightly pat down on tops of your tomatoes to remove any extra liquid.
2. Take a rimmed baking sheet and cover it with parchment paper. Set aside.
3. In a medium sized shallow bowl combine buttermilk and egg using a whisk.
4. Using another shallow bowl or even a plate, combine cornmeal, flour, Parmesan cheese, salt, and pepper.
5. One tomato slice at a time, dip in buttermilk mixture.
6. Next dredge in cornmeal mixture, pressing down so the cornmeal sticks to all sides of your tomato slice. Repeat if desired. I always do.
7. Place each double dipped tomato on to your rimmed baking sheet with parchment paper. Repeat until all of your tomatoes are dipped and done.
8. Heat oil in your large skillet over medium high heat until shimmering or a drop of water flicked in it dances.
9. Add coated tomato slices to your skillet in batches and fry until a golden brown color, 2 to 4 minutes per side.
10. Flip tomatoes with a fork or whatever you think is easiest!
11. When they're done cooking, remove and drain on a paper towel.
12. Transfer them to a platter. Garnish with lemon wedges and fresh basil! Enjoy every bite!