Whisk the cornmeal, flour, salt, pepper, cayenne and paprika together in a pie tin or dish.
Put the buttermilk in another pie tin or dish.
Heat about a 1/4 inch of olive oil in a cast iron skillet.
Dip the tomato slices in the buttermilk, then dredge them in the flour mixutre, coating all surfaces. Drop into the hot oil and fry until golden on both sides. Flip them carefully.
Serve immediately with Saffron Aioli.
To make the aioli, crush the saffron threads between your fingers and mix them into the mayo, along with the lemon juice and zest. Season with a little salt and then let it sit for about an hour. This allows the saffron to dissolve into the mayonnaise and release its color and flavor into the sauce. Mix again, and serve or store in the refrigerator.
https://theviewfromgreatisland.com/fried-green-heirloom-tomatoes-with-saffron-aioli/ May 1, 2013