Slice the green tomatoes into 1/4 inch thick rounds and set aside.

In a mixing bowl, combine flour, cornmeal, salt, black pepper, and paprika.

In another bowl, whisk together the eggs and buttermilk.

Dip each tomato slice into the egg mixture, then coat with the flour-cornmeal mixture. Repeat for all slices.

Heat the vegetable oil in a cast iron skillet over medium-high heat.

Once hot, carefully add the breaded tomato slices in batches, frying until golden brown, about 3-4 minutes per side.

Remove and drain on paper towels.

Serve hot as an appetizer or side dish.