Step 1

Fill a Dutch oven a little less than halfway with the oil. Bring to 375 degrees F over medium-high heat. Place a cooling rack on a baking sheet.

Step 2

Whisk the flour, muffin mix, cornstarch and a pinch of salt in a large bowl. Slowly whisk in the seltzer, trying to avoid any lumps, and stopping when your mixture is a touch thinner than pancake batter. Add the vegetables to the batter one type at a time—the vegetables will all have different cooking times—and toss to coat. Add the vegetables to the oil a few at a time. Fry, turning frequently, until they are golden brown and crispy, 2 to 3 minutes. Remove to the cooling rack and repeat with the remaining vegetables. Sprinkle with salt as they come out of the oil.

Step 3

Stir together the mayonnaise, chives, lemon, sriracha and ginger in a small bowl. Serve the veggie fritters hot with the chive dipping sauce.