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

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

In another bowl, whisk together the beaten eggs and buttermilk.

Dip each tomato slice into the egg mixture, then dredge in the cornmeal mixture, ensuring they are well coated.

Heat the vegetable oil in a frying pan over medium heat. Fry the coated tomato slices in batches until golden brown, about 3-4 minutes per side.

Remove the fried tomatoes with a slotted spoon and place them on paper towels to drain excess oil. Serve hot.