In a large mixing bowl, combine all-purpose flour, cornmeal, paprika, onion powder, garlic powder, and salt and pepper. Mix well until homogeneous. Gradually stir in buttermilk until smooth and creamy, then set aside.

Put on gloves and slice fresh jalapenos into rings, removing seeds for milder heat. Aim for 1/4 inch thick slices.

Dip each jalapeno ring into the batter, allowing excess to drip off. Work in small batches to ensure crispiness.

Pour oil into a frying pan, about 2 inches deep, and heat over medium until it reaches about 350°F. Test temperature with a small amount of batter.

Carefully add battered jalapeno rings to the hot oil, frying for 3-4 minutes until golden brown. Flip and cook for an additional 3-4 minutes.

Remove from oil with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.