Vegetable Fritters

Add 2 beaten eggs to the vegetable mixture and stir well to combine. The eggs will act as a binder, holding the fritters together during cooking.

Sprinkle 1/2 cup all-purpose flour and 1/2 cup breadcrumbs over the mixture. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed. If too wet, add more breadcrumbs; if too dry, add another beaten egg.

Heat 3 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. The oil should shimmer but not smoke. Test by dropping a small amount of mixture into the pan; it should sizzle immediately.

Using a 1/4 cup measure, scoop portions of the vegetable mixture and gently flatten into patties about 1/2-inch thick. Carefully place 4-5 patties in the hot skillet, leaving space between each to prevent steaming instead of frying.

Cook the fritters for 3-4 minutes on the first side without moving them, allowing a golden-brown crust to form. Press down gently with a spatula to ensure even contact with the pan and maximize crispiness.

Carefully flip each fritter using a wide spatula and cook for another 3-4 minutes on the second side until golden brown and crispy. The fritters should be firm enough to hold their shape when turned.

Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Keep them warm in a 200°F (95°C) oven while you cook the remaining batches, adding more oil to the pan as needed.

Continue cooking the remaining vegetable mixture in batches, making sure not to overcrowd the pan. Adjust the heat if the fritters are browning too quickly or cooking too slowly. You should get about 12-14 fritters total.

For the serving sauce, mix 1 cup Greek yogurt with 1 tablespoon lemon juice, 1 minced garlic clove, 2 tablespoons chopped fresh dill, salt, and pepper. Stir until smooth and creamy. Refrigerate until ready to serve.

Arrange the warm fritters on a serving platter and serve immediately with the yogurt-dill sauce on the side. Garnish with fresh herbs and lemon wedges. These fritters are perfect as an appetizer, side dish, or light vegetarian main course.