Wash the lemon and pat dry. Zest the lemon, & cut it in half. Squeeze out a tablespoon of juice.

Mix the zest and the lemon juice with the 1/2 cup of yogurt. Stir in the sugar and garlic powder. Season with salt and freshly ground black pepper to taste. Cover the bowl with plastic wrap and place in the refrigerator.

Wash, dry, and trim the radishes.

Slice into rounds, then chop into small pieces.

Place in a bowl and toss with 1/2 teaspoon of salt. Let stand for 10 minutes.

Wash, dry, and trim the scallions. Cut into rings. Reserve 2 tablespoons for garnish.

Drain the radishes and pat dry.

Mix the radishes with the chopped scallions, breadcrumbs, and cornstarch.

Whisk together the eggs with the remaining 4 tablespoons of yogurt.

Combine with the radish mixture.

Use your hands to form fritters out of the mixture.

Heat the oil in a large skillet. Place a layer of paper towels by the stove.

Fry on both sides in the hot oil for about 2-3 minutes until they turn golden brown.

Place on paper towels to drain. Pat with a paper towel to remove excess oil.

Transfer the fritters to a platter and serve with the chilled yogurt dip.