Gather your small mixing bowl and fork. Crack the large egg into the bowl and whisk until smooth, feeling the batter become slightly frothy.
Add the two tablespoons of flour to the egg and stir together until combined; this creates a lightly thickened mixture.
Stir in the shredded leftover vegetables, making sure they’re evenly coated with the batter. It should be slightly sticky but not overly wet.
Heat about a quarter inch of neutral oil in your non-stick skillet over medium heat until it shimmers and feels hot when you flick a tiny drop of water.
Scoop about 1 to 2 tablespoons of batter and gently drop it into the hot oil, flattening slightly with the back of your spoon to form small patties.
Cook each batch for 2-3 minutes on each side, until the fritters turn a deep golden brown and make a gentle crackling sound as they fry.
Use a spatula to flip the fritters carefully and cook the other side until equally crispy and golden.
Transfer the cooked fritters onto paper towels to drain excess oil, then let them rest for a minute to set their crisp exterior.
Season with salt and pepper to taste while still warm, then serve immediately with a squeeze of lemon or a dollop of yogurt for extra flavor.
