Ingredients (serves 6):

• 200 g of carrots,
• 200 g of celery sticks or white cabbage
• 2 shallots
• 1 garlic clove
• 1 large bunch of parsley
• 1 large bunch of chives
• 2 cups of flour
• salt and pepper
• frying oil

Instructions:

• 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.