Wash the green tomatoes thoroughly. Slice them into 1/4-inch thick rounds and set aside.

In a shallow bowl, pour the buttermilk.

In another shallow bowl, combine the cornmeal, flour, salt, black pepper, and paprika. Mix well.

Dip each tomato slice into the buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture.

Heat about 1/2 inch of oil in a skillet over medium heat. Test the oil by dropping a bit of cornmeal mixture in; if it sizzles, it's ready.

Carefully place the coated tomato slices in the hot oil, frying for 3-4 minutes on each side until golden brown.

Remove the fried tomatoes and place them on a paper towel-lined plate to drain excess oil.

Serve hot as a delicious appetizer or side dish.