Zucchini and aubergine fritters from Jean-François Piège

Jean-François Piège shares with you every Saturday at Punto the secrets of cooking it by placing a seasonal product in front of the plate. After trusting you last week his deceptions with in preparation his tempura batter, the 2-star chef from the Grand Restaurant to pair I use it now to make zucchini and eggplant fritters. A recipe to be found in Zero meat, zero fishhis latest book published in 1er June in Hachette. Tempura batter, zucchini and eggplant slices, and y...