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