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Green tomato fritters with bacon mayonnaise

By: Sophie Michell

Published: 25 Jul 17
Updated: 18 Jun 24

Green tomato fritters with bacon mayonnaise

Sophie Michell’s golden tomato fritters are crying out to be dunked in bacon mayo. Serve these beauties with cold iced tea to transport yourself to the American Deep South.

For a Greek twist on this recipe, try our Santorini tomato fritters with a yogurt dip.

Medium
June 2017

Test kitchen approved

Serves 4, with leftover mayo
Hands-on time 60 mins

Sophie Michell’s golden tomato fritters are crying out to be dunked in bacon mayo. Serve these beauties with cold iced tea to transport yourself to the American Deep South.

For a Greek twist on this recipe, try our Santorini tomato fritters with a yogurt dip.

For the tomatoes: 594kcals, 23.1g fat (2.6g saturated), 16g protein, 78.4g carbs (4g sugars), 0.1g salt, 4.3g fibre

Per tbsp mayo: 109kcals, 11.8g fat (1.4g saturated), 0.7g protein, no carbs, 0.1g salt, no fibre

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Ingredients

300g fine semolina or cornmeal
½ tsp dried oregano
½ tsp garlic powder
2 medium free-range eggs
50ml whole milk
100g plain flour
4 medium/large green tomatoes, thickly sliced
200ml vegetable oil for frying

For the bacon mayonnaise

2 streaky smoked bacon rashers
1 large free-range egg yolk
½ tsp dijon mustard
½ tbsp white wine vinegar
150ml vegetable oil
100ml olive oil
¼ tsp smoked paprika
½ tsp chopped pickled jalapeño chillies

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Method

For the mayonnaise, heat the grill to high. Grill the bacon for 4-5 minutes on each side until golden and crisp. Cool, then finely chop. Put the bacon, egg yolk, mustard and vinegar in a medium mixing bowl and whisk using a balloon whisk until pale and fluffy. Pour in the oils in a very slow, steady stream, whisking continuously. Continue to whisk until the mayonnaise becomes thick and glossy. Taste, season and stir in the smoked paprika and chopped pickled jalapeños. Put the mayonnaise into a container, cover and set aside in the fridge.
Mix the semolina/cornmeal with the oregano, garlic powder and some salt and pepper in a shallow bowl. Whisk the eggs and milk in another shallow bowl. Season the flour and put in a third shallow bowl.
Heat the oven to 160°C/140°C fan/gas 3. Slice the tomatoes 0.5-1cm thick. Coat them in the flour, then dip in the egg mixture and finally the semolina/cornmeal. Put on a baking tray and repeat with the rest of the tomato slices until they’re all used up.

Heat the oil in a deep frying pan over a medium-high heat and, when hot, carefully lower a few tomato slices into the hot oil (they should sizzle when they hit the oil in the pan). Cook in batches, so the oil doesn’t cool down. Cook for about 3½ minutes, flip over and cook for 2 minutes on the other side until golden brown and crisp. Keep them warm in the oven while you cook the rest. Season and serve with the bacon mayonnaise.

Recipe from June 2017 Issue

delicious. tips

You can also make the bacon mayo with bacon fat, so drain the fat off and save it when you can, although the method below is a quicker way to get bacon flavour.

You can use shop-bought mayonnaise but making your own is easy.

If you can’t get green tomatoes any firm, fleshy tomatoes are good (such as plum tomatoes) – or try other vegetables such as thick slices of onion, peppers or fennel.

Watch the recipe video below…
Coat the tomatoes a few hours before you want to eat, then fry to serve. Make the mayo up to 48 hours ahead and keep covered in the fridge.