Begin by washing the green tomato thoroughly. On a chopping block, slice the tomato into small cubes, similar in size to potato salad pieces. This ensures even cooking and a lovely bite-sized crunch.

Heat vegetable oil in a deep skillet over medium heat. While waiting for the oil to warm up, season the tomato cubes with salt and black pepper. Next, drizzle ¼ cup of buttermilk over the seasoned tomatoes, allowing the buttermilk to act as a binder for the coating.

In a separate bowl, combine ½ cup cornmeal and ¼ cup all-purpose flour. Toss the buttermilk-coated tomato cubes in this mixture, ensuring each piece is thoroughly and evenly coated.

Once the oil is sufficiently hot (you can test by dropping a bit of batter into the oil and seeing if it sizzles), carefully add the coated tomato cubes into the skillet. Fry until they reach a golden-brown hue and a crispy texture, which should take about 4–5 minutes. Avoid turning or stirring the tomatoes too much to preserve the crispy coating.

Once your tomatoes are fried to perfection, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels. This step helps to absorb any excess oil, ensuring they remain crispy. Let them cool slightly before serving.