8 oz. plum tomatoes, ends trimmed, sliced to 1/4 inch thick
1/2 tsp. adobo seasoning
1/3 c. buttermilk
1 large egg
2/3 c. cornmeal
1/3 c. all purpose flour
1/2 c. Parmesan cheese, grated
3/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1/2 c. canola oil
2 Tbsp. minced fresh basil
Line a wire rack with paper towels. Evenly space tomato slices on rack, sprinkle with adobo seasoning, and let drain for about 40 minutes, flipping halfway through draining.
Line rimmed baking sheet with parchment. Whisk buttermilk and egg together in a shallow dish.
Combine cornmeal, flour, Parmesan cheese, salt, pepper and cayenne in a second shallow dish.
Lightly pat tops of tomatoes with paper towels to remove any accumulated liquid. Dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to prepared sheet.
Heat oil in a nonstick skillet over medium high heat. Add tomato slices and fry until golden brown, 2 to 4 minutes each side. Transfer to a platter and sprinkle with basil. Serve with lemon wedges.