Green tomato fritters with bacon mayonnaise

Method

1. 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.
2. 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.
3. 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.
4. 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.