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 eggs and buttermilk.

Dip each tomato slice into the buttermilk mixture, then dredge in the cornmeal mixture until fully coated.

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

Once the oil is hot, carefully add the breaded tomato slices in batches, frying for about 3-4 minutes on each side until golden brown.

Use a slotted spoon to remove the fried tomatoes and place them on paper towels to drain excess oil.

Serve the fried green tomatoes warm with your favorite dipping sauce.