Last weekend at the market my daughters and I were picking through the lovely stock of red tomatoes when my 9-year-old saw the green ones and begged me to make fried green tomatoes. Okay, twist my arm. :)
To make the dipping sauce, whisk together the sour cream, lemon juice, and garlic powder in a small bowl. Set aside.
Thinly slice the green tomatoes (about 1/4-inch thick) and dredge both sides in the cornmeal.
Heat a thin layer of clarified butter (ghee) in a cast iron skillet over medium heat. Cook in batches until tender when pierced with a fork and both sides are golden brown, a couple minutes per side. To prevent the skillet from getting dry, add more ghee when necessary. Wipe out the skillet in-between batches (otherwise the crumbs will burn).
Transfer to a paper-towel lined plate, season with salt and pepper, and serve warm with dipping sauce.