Slice the green tomatoes into 1/4-inch thick rounds.
In a shallow dish, combine the flour, cornmeal, salt, black pepper, paprika, and cayenne pepper (if using). Mix well.
In another shallow dish, whisk together the eggs and buttermilk until well combined.
Heat about 1/2 inch of vegetable oil in a large skillet or frying pan over medium-high heat.
Dip each tomato slice into the flour mixture, coating both sides evenly. Shake off any excess flour.
Next, dip the tomato slice into the egg mixture, ensuring it's coated completely.
Place the coated tomato slice into the hot oil. Repeat the coating process with additional tomato slices, but do not overcrowd the pan. Fry in batches if necessary.
Cook the tomatoes for about 2-3 minutes per side, or until they turn golden brown. Flip them carefully using tongs or a spatula.
Once fried, transfer the tomatoes to a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining tomato slices until all are cooked.
Serve the fried green tomatoes hot as an appetizer or side dish. They're delicious on their own, but you can also serve them with a dipping sauce like ranch dressing or remoulade.