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1
In a medium bowl stir together flour, crumbled bacon, baking powder, and salt. Using a pastry blender cut in shortening until flour mixture resembles fine crumbs. Make a well in center of flour mixture.
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2
In a small bowl combine eggs and milk. Add to flour mixture all at once. Stir just until dough clings together.
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3
On a lightly floured surface gently knead dough about 1 minute or until smooth. Divide dough in 24 portions; shape each portion in a ball. Cover dough; let rest for 20 minutes.
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4
Finely chop tomatoes and lettuce; combine thoroughly. On a lightly floured surface roll each ball in a 4-inch circle. Place a 1/2-teaspoon dollop of tomato-lettuce filling off-center of dough circle and fold dough over to form a half-circle; crimp edges with a fork to ensure they are thoroughly sealed.
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5
In a heavy 10-inch skillet pour cooking oil to a depth of 3/4 inch; heat to 375 degrees F. (Submerge end of thermometer in hot oil.) Fry fritters, 2 or 3 at a time, in hot oil for 2 to 3 minutes or until golden, turning once. Drain on paper towels. (Keep warm on a baking sheet in a 300 degrees F oven while frying remaining fritters.) Serve with Jalapeno Aioli.
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6
In a small bowl, whisk together mayonnaise, olive oil, garlic, minced jalapeno, pepper sauce, lime juice and honey. Transfer to a serving bowl and refrigerate until use.
