Photo: Charles Walton; Styling: Leslie Byars Simpson
Yield
6 servings

How to Make It

Step 1

Cook jelly and lime juice in a small saucepan over medium heat, stirring often, until jelly melts. Remove from heat; stir in lime rind, and set aside.

Step 2

Combine flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish. Combine milk and egg in a small bowl, stirring well.

Step 3

Combine cracker meal, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a shallow dish. Coat tomatillo slices in flour mixture, dip in milk mixture, and dredge in cracker meal mixture.

Step 4

Heat vegetable oil and bacon drippings to 374° in a deep fat fryer. Fry tomatillo slices in batches 2 to 3 1/2 minutes or until golden. Drain on paper towels, and serve immediately with jalapeno jelly mixture.

Step 5

Note: To fry whole tomatillos, peel back husks, leaving stem ends attached; proceed as directed.

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