Fritters of blanched artichoke bottoms, marinated in lemon juice, dipped in batter in pairs and fried.

Fritters of choux pastry combined with Parmesan cheese and deep-fried. It is also described as Camembert mixed with thick cream sauce, eggs and paprika, dipped in breadcrumbs and deep-fried.

Fritters of cooked corn meal mixed with grated Parmesan cheese, poured onto a baking tray, cooled and spread with cheese soufflé mixture, covered with another sheet of pastry and baked.

Fritters of Gruyère mixed with breadcrumbs, eggs, milk and paprika, cooled and baked.

Fritters of various vegetables blanched, dipped in batter and deep-fried.

Fritters of small balls of rice mixed with Parmesan cheese, dipped in batter and fried.

Fritters of blanched calf's brains, sliced, dipped in batter, deep-fried and served with tomato sauce.

"Oyster fritter in the style of Normandy." Oyster pancakes.

Fritters of pâté de foie gras sandwiched between thin slices of truffle, dipped in batter and deep-fried.