Ingredients:
8 green tomatoes
5 cups canola oil or 6 cups vegetable oil
1 cup bacon drippings
3 cups all-purpose flour
2 1/2 cups milk
2 large eggs
1/2 cup cornmeal
1 tablespoon salt
1 tablespoon celery salt
1 tablespoon ground black pepper
1 teaspoon onion powder
1 pinch paprika
Directions:
While preparing the dipping process for the tomatoes, heat oil and bacon drippings in a large pot over medium heat until the oil reaches 350 degrees.
You will need a slotted spoon to drop the tomatoes into the hot oil.
De-core and cut the ends off the green tomatoes.
Slice tomatoes into 1/2 inch thickness and set aside in a medium-sized bowl.
In a small bowl, set aside only 1 1/2 cups of the flour.
In a medium bowl, mix the milk and eggs to create an egg wash.
In a large bowl, combine remaining flour, cornmeal and salt.
Add celery salt, pepper, onion powder and paprika.
This is the cornmeal breading mixture for the tomatoes.
Line a sheet pan with parchment paper to place the breaded tomatoes on after the final dredging.
Begin the dipping process by dredging the tomatoes in the flour, then the egg wash, and finally through the cornmeal breading mixture.
Repeat this process until all the tomatoes are breaded.
Once the oil has reached 350 degrees, begin frying the tomatoes until golden brown on both sides.
The tomatoes will float to the top when finished cooking.
Drain on paper towels.
Servings: 4-6
Time preparation: 20 min.
Time total: 40 min.