Heat canola oil and bacon drippings in a large pot over medium heat until the oil reaches 350 degrees.

De-core and cut the ends off the green tomatoes.

Slice tomatoes into 1/2 inch thickness.

Set aside sliced tomatoes in a medium-sized bowl.

In a small bowl, set aside 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 to the flour mixture.

Line a sheet pan with parchment paper.

Dredge the tomatoes in the flour, then the egg wash, and finally through the cornmeal breading mixture.

Place breaded tomatoes on the prepared sheet pan.

Once the oil has reached 350 degrees, begin frying the tomatoes until golden brown on both sides.

Drain fried tomatoes on paper towels.