Wash the green tomatoes thoroughly under cold water. Slice them into ¼ inch thick rounds using a sharp knife. This thickness allows them to cook evenly while retaining some firmness.

In a mixing bowl, combine the all-purpose flour, salt, and black pepper. Mix well to ensure even seasoning.

In a separate bowl, whisk together the buttermilk and the beaten egg until well combined. This mixture will help the breading adhere to the tomatoes.

In a third bowl, place the cornmeal. This will be the final coating for the tomatoes.

Take a slice of tomato and first dredge it in the flour mixture, shaking off any excess. This step creates a dry surface for the buttermilk to stick to.

Next, dip the floured tomato slice into the buttermilk mixture, ensuring it is fully coated.

Finally, coat the tomato slice in the cornmeal, pressing gently to ensure the coating adheres well. Repeat this process for all tomato slices.

In a large frying pan, heat the vegetable oil over medium-high heat. To test if the oil is hot enough, sprinkle a small amount of cornmeal into the oil; if it sizzles, the oil is ready.

Carefully place the breaded tomato slices into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.

Cook the tomatoes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to flip them gently.

Once cooked, remove the fried tomatoes from the oil and place them on a plate lined with paper towels to absorb excess oil.

Serve the fried green tomatoes hot, optionally with a dipping sauce such as ranch or remoulade for added flavor.