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 egg and buttermilk.

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

Heat the vegetable oil in a large skillet over medium heat.

Fry the coated tomato slices in batches for about 3-4 minutes on each side, or until golden brown.

Remove and drain on paper towels.

Serve hot as an appetizer or side dish, optionally with a dipping sauce.