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In a large bowl combine the flour, cornmeal, salt, pepper, and garlic powder. Add the chopped okra, green tomato, and onion.
In a small bowl lightly beat the egg into the buttermilk, and then add it to the okra mixture. Stir until just combined.
Heat the oil in a large skillet over medium heat.
Drop the okra batter into the oil by heaping tablespoonsful. Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula.
Cook 4 to 5 more minutes or until crispy and golden brown.
Cook in batches, adding more oil if necessary; then drain on paper towels, and serve hot.