Spring Vegetable Fritters With Homemade Mayonnaise

• Spring Vegetable Fritters
• 1 1 egg
• 2 tablespoons seltzer or sparkling water
• Breadcrumbs (preferably fresh)
• 1 zucchini, thinly sliced
• Leaves of 1 artichoke, pre-cooked (steamed or from leftover artichokes alla romana)
• Corn oil, or other high temperature oil for frying
• Homemade Mayonnaise
• 1 egg yolk, at room temp (take out of fridge 30 minutes prior)
• 1 teaspoon Dijon mustard, at room temp
• Salt and pepper (preferably white pepper for color)
• Dash of white wine vinegar (or any clear vinegar)
• 1 cup neutral oil (such as corn, grapeseed or sunflower), or a combo of neutral and high quality olive oil
• 2 teaspoons fresh squeezed lemon juice

1. Whisk the egg in a bowl with the seltzer. Put the breadcrumbs in another bowl. Dip a sliced vegetable in the egg then the breadcrumbs. Repeat with the remaining vegetables.
2. Heat oil in a large skillet and add the vegetables so they are in one layer; work in batches if necessary and don't crowd the pan. Flip once and cook until the fritters are slightly browned on each side.
3. Transfer to a paper towel-lined plate as they finish. Serve immediately with homemade mayonnaise (recipe below).
4. Put the egg yolk and mustard in a bowl with a pinch of salt and pepper and a dash of vinegar. Using an electric mixer, an old fashioned whisk, or an electric whisk (my weapon of choice), beat vigorously until the contents are fully combined and slightly thickened.
5. While whisking, add begin to add the oil in a slow stream. Stop adding oil but continue whisking, until the mixture emulsifies and looks like mayonnaise.
6. Continue adding oil in a slow stream and whisking until the mayonnaise reaches the desired consistency (which may be less than a cup of oil). I like to use about half neutral oil and half good quality olive oil, but play with it to taste.
7. Whisk in lemon juice to taste (I like a slightly lemony mayo) and season with salt and pepper as necessary.
8. Store in a clean glass jar or covered with plastic wrap in the back of the fridge for up to four days.

spring vegetable fritters, egg, seltzer, breadcrumbs, zucchini, artichokes alla, oil, mayonnaise, egg yolk, dijon mustard, salt, white wine vinegar, neutral oil, fresh squeezed lemon juice

Taken from food52.com/recipes/11662-spring-vegetable-fritters-with-homemade-mayonnaise (may not work)