Preparing the Tomatoes

1. Slice the Tomatoes: Start by slicing the green tomatoes into 1/4-inch thick rounds. Lay them out on a paper towel to absorb excess moisture.
2. Season the Tomatoes: Sprinkle both sides of the slices with salt and pepper. Let them sit for about 10 minutes to draw out moisture and enhance flavor.

Preparing the Coating

3. Prepare the Breading Station: Set up three shallow bowls. In the first bowl, combine the flour, garlic powder, paprika, and cayenne pepper. In the second bowl, mix the buttermilk and beaten eggs. In the third bowl, place the cornmeal.

Frying the Tomatoes

4. Coat the Tomatoes: Dip each tomato slice first in the flour mixture, ensuring it’s well-coated. Then, dip it into the buttermilk mixture, allowing any excess to drip off. Finally, dredge it in the cornmeal, pressing lightly to adhere.
5. Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering.
6. Fry the Tomatoes: Carefully place the coated tomato slices into the hot oil, frying in batches to avoid overcrowding. Fry each side for about 3-4 minutes or until golden brown and crispy.
7. Drain the Tomatoes: Once fried, transfer the tomatoes to a paper towel-lined plate to drain excess oil.

Making the Tangy Dip

8. Combine Ingredients: In a small bowl, mix together the mayonnaise, sour cream, lemon juice, minced garlic, hot sauce, and fresh dill. Season with salt and pepper to taste.
9. Chill the Dip: Refrigerate the dip for at least 30 minutes to allow the flavors to meld.