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Le Chaudron recipe
Galette de légumes râpée
Grated vegetable fritters
⏱ 25 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3medium zucchini
3carrots
1yellow onion
150 g (5 oz)potatoes
4whole eggs
100 g (3½ oz)all-purpose flour
80 g (3 oz)grated Parmesan
2 clovesgarlic
1bunch of flat-leaf parsley
1bunch of chives
4 tbspolive oil
1 tspfine salt
1 tspfreshly ground pepper
- 3 medium zucchini
- 3 carrots
- 1 yellow onion
- 150 g (5 oz) potatoes
- 4 whole eggs
- 100 g (3½ oz) all-purpose flour
- 80 g (3 oz) grated Parmesan
- 2 cloves garlic
- 1 bunch of flat-leaf parsley
- 1 bunch of chives
- 4 tbsp olive oil
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the 3 zucchini and coarsely grate them, skin on.
- Peel the 3 carrots and 150 g (5 oz) of potatoes and coarsely grate them too. Mix all the vegetables in a colander, salt generously and let drain for 20 minutes.
- Press the vegetables firmly with the back of a spoon to squeeze out as much water as possible — that’s what makes the fritters crisp and hold together.
- Finely dice the yellow onion. Remove the germ from the 2 garlic cloves and chop them. Finely chop the parsley and chives. Mix everything with the vegetables in the large bowl.
- Crack the 4 eggs into the bowl and add the flour, grated Parmesan, freshly ground pepper and a little salt (the vegetables are already salted). Mix well into an even batter.
- Heat 2 tbsp of olive oil in the large nonstick skillet over medium heat. When hot, drop in heaping spoonfuls of the mixture and flatten them slightly with a spatula.
- Cook for 5 minutes per side, watching so they turn golden and crisp without burning.
- Drain on paper towels. Repeat with the rest of the mixture, adding oil as needed. Serve right away with lemony crème fraîche and a green salad.
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