Prepare the vegetable mixture: In a large bowl, combine the grated zucchini, grated carrot, corn, chopped red bell pepper, and green onions. Use a clean kitchen towel or cheesecloth to squeeze out any excess moisture from the grated zucchini and carrot.

Make the fritter batter: To the vegetables, add the flour, breadcrumbs (optional), eggs, minced garlic, cumin, smoked paprika, salt, and black pepper. Mix everything together until well combined. The mixture should hold together but be a bit thick. If it’s too loose, add more flour, a tablespoon at a time.

Fry the fritters: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, spoon about 2 tablespoons of the vegetable mixture into the pan, pressing it lightly into a small patty shape. Fry the fritters in batches, cooking for about 3-4 minutes per side until they are golden brown and crispy. Remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.

Make the tzatziki sauce: While the fritters are cooking, prepare the tzatziki. In a medium bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, chopped dill, grated cucumber, salt, and pepper. Stir everything together until smooth and well combined. Taste and adjust seasoning, adding more lemon juice or garlic as needed.

Serve: Serve the crispy vegetable fritters warm with the creamy garlic tzatziki on the side for dipping. Garnish with extra dill or chopped parsley, if desired.

Enjoy: These crispy fritters make for a great appetizer, snack, or side dish. Enjoy with the cooling tzatziki for the perfect bite!