Instructions
Pat the tomato slices dry and season them lightly with salt and pepper.
In one bowl mix cornmeal, flour, garlic powder, and paprika.
In another bowl whisk the eggs with the buttermilk.
Dip each tomato slice into the egg mixture, then coat well in the cornmeal mixture.
Heat oil in a skillet over medium heat and fry the tomatoes until golden brown and crispy on both sides.
Transfer to a paper towel lined plate.
Arrange the fried tomatoes on a plate with fresh cucumber slices and serve with the creamy dipping sauce.
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