Mixed Vegetable Fritters with Yogurt Sauce

For Lemon Yogurt Dip:

In a small bowl, combine the yogurt, creme fraiche and lemon juice. Season to taste with salt and pepper. Divide between 4 bowls and garnish with lime zest, prior to serving.

For Vegetable Cakes:

Cut the chili in half lengthwise, scrape out the seeds and discard, finely chop. In a large bowl, combine the chopped chili pepper, zucchini, carrot, potato, scallions, and parsley. Mix the eggs, flour, salt, pepper and nutmeg together; add to the vegetable mix, stir to incorporate. If mixture does not hold together, dust with additional flour until the proper consistency is achieved.

Heat the oil in a skillet over medium heat. Working in batches, place 1 generous tablespoon of the vegetable mixture in hot oil. Do not over crowd the pan. After about 1 minute, flatten the tops and make into small cakes. Cook until golden brown, turn and cook on the other side. Add more oil as needed. Drain on absorbent paper towels.