Sweetcorn and Gruyère AOP fritters with julienne vegetables

28' 15'

Ingredients for



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  • 300 g
    finely sliced vegetables (Carrots, celery, leeks, onions)
  • 200 g
    tinned sweetcorn
  • 2
  • 50 g
    Gruyère AOP
  • 20 g


  1. In a food processor, pulse ¾ of the sweetcorn before adding the eggs and flour and blitzing to combine.
  2. If the batter is too liquid, add a little more flour. It should have the same consistency as pancake batter.
  3. Stir in the Gruyère AOP and the remaining sweetcorn. Season.
  4. In a frying pan, fry the fritters in oil until golden brown on each side.  Use about one tablespoon of batter for each galette.
  5. While doing this, sauté the vegetables in another pan.
  6. Plate up the fritters like a mille-feuille (fritter, julienne, fritter, julienne…)

Delicious to know

For a richer taste, add a tomato sauce.

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