Wash green tomatoes and slice into ¼-inch thick rounds.

Set up three bowls: one with flour, one with beaten eggs, and one with cornmeal mixed with salt, pepper, and paprika.

Dip each tomato slice into flour, then egg, then cornmeal mixture, pressing gently to coat.

Heat about ½ inch of oil in a heavy skillet over medium heat.

Fry tomato slices in batches until golden brown, about 2–3 minutes per side.

Transfer to paper towels or a wire rack to drain.

Rest briefly, then serve hot.