Vegetable fritters with spicy dipping sauce

Ingredients:

• 1 package (230 g) corn muffin mix
• 0.5 cups flour
• 1 tbsp cornstarch
• 1 can (0.33 l) of seltzer water
• 1 bunch of young broccoli
• 220 g green beans, chopped
• 220 g whole okra
• 0.5 cup mayonnaise
• 2 tbsp chopped chives
• 2 tablespoons lemon juice
• 1 tbsp Sriracha sauce
• 1 teaspoon grated fresh ginger
• Special equipment: deep fat thermometer

Preparation:

1. Fill a cauldron a little less than halfway with oil. Heat over medium-high heat to 190°C (375°F). Place a rack on a baking sheet.
2. Combine flour, muffin mix, cornstarch, and a pinch of salt in a large bowl. Slowly pour in the seltzer water, being careful not to form lumps, and stop when the mixture becomes slightly thinner than pancake batter. Dip the vegetables into the batter one at a time (each vegetable will cook differently) and toss to coat.
3. Add the vegetables to the oil a few at a time. Fry, turning frequently, until golden brown and crispy, 2–3 minutes. Transfer the finished fritters to a wire rack on a baking sheet. Season with salt immediately.
4. In a small bowl, combine mayonnaise, chives, lemon, Sriracha sauce, and ginger. Serve the vegetable fritters hot with the dipping sauce.