Using your hands, squeeze excess moisture from carrot and zucchini. Place carrot, zucchini, and capsicum, corn and green onions in a bowl. Stir to combine.
Sift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and egg in a jug until combined. Add to flour. Stir until smooth. Add vegetable mixture and Fountain Barbeque Sauce. Stir until well combined.
Spray a non-stick frying pan with cooking spray oil. Heat pan over medium heat. Using 1 tbsp of mixture per fritter, cook fritters in batches, for 2-3 minutes each side or until golden and cooked through. Transfer to a wire rack over a baking tray lined with paper towel.
Combine yoghurt and Fountain thick mint sauce in a small bowl. Season with salt and pepper. Serve with fritters.