-
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.
