Vegetable fritters with carrots

A great idea for a gourmet snack to serve with aperitifs. Also a good way of getting them to eat vegetables! This Creole recipe is perfect with aperitifs or as a starter.

Ingredients (serves 6):


  • Peel and finely chop the onions and shallots.
  • Crush the garlic. Peel and grate the carrots and cabbage or celery.
  • Mix all the vegetables together.
  • Wash the herbs, spin them dry and chop finely. Add them to the vegetables with the egg and flour.
  • Mix until you have a fairly thick batter, adding a little water if necessary. Season with salt, pepper and chilli to taste.
  • Heat 3 cm of oil in a saucepan. Once the oil is hot, add a spoonful of batter and then another.
  • Turn the fritter over as soon as it floats.
  • Cook until pale gold in colour, drain on absorbent paper and keep warm.
  • Continue until all the batter is used up. Serve hot.

Fritters can be made with all kinds of vegetables: squashes (pumpkin or gourds), courgettes, aubergines etc. Choose a balanced mix of colours and season with plenty of chilli.
Taste the first fritter to check whether it is salty or spicy enough.

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