Spring Onion and Carrot Fritters

Chef's Tips

Hors d'oeuvre,If there is an extended period between when guests arrive and when the meal is served (for example during a cocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way that aperitifs are served as a drink before meals. Hors d'oeuvre is sometimes served with no meal afterward. This is the case with many reception and cocktail party events.
Hors d'oeuvre may be served at the table, as a part of the sit-down meal, or they may be served before sitting at the table.
Hors d'oeuvre prior to a meal is either stationary or passed, stationary hors d'oeuvre is also referred to as "table hors d'oeuvre" passed hors d'oeuvre is also referred to as "butler-style" or "butled" hors d'oeuvre.
Though any food served prior to the main course is technically a hors d'oeuvre, the phrase is generally limited to individual items, not crudités, cheese or fruit. For example, a glazed fig topped with mascarpone and wrapped with prosciutto is considered a "hors d'oeuvre," whereas figs on a platter are not.
Some common examples of hors d'oeuvres include crudités, cheese plates, fruit plates, and toasted nuts, tartines with various toppings, small tarts, and stuffed vegetables.
Many of these hors d'oeuvres are easy to make, while others require some more preparation. In most cases, the hors d'oeuvres are set on large platters next to smaller dishes with tongs so that guests can take their own.
Generally, hors d'oeuvres are eaten with the fingers, although guests who are seated to eat may use utensils. At a dinner party, finger bowls are offered before the meal and again after the hors d'oeuvres so that guests can cleanse their hands.

Canapés’, Because they are often served during cocktail hours, it is often desired that a canapé be either salty or spicy, in order to encourage guests to drink more. A canapé may also be referred to as finger food, although not all finger foods are canapés. Crackers or small slices of bread or toast or puff pastry, cut into various shapes, serve as the base for savory butters or pastes, often topped with a "canopy" of such savory foods as meat, cheese, fish, caviar, foie gras, purees or relish.
Traditionally, canapés are built on stale white bread (though other foods may be used as a base), cut in thin slices, and then shaped with a cutter or knife. Shapes might include circles, rings, squares, strips, or triangles. These pieces of bread are then prepared by deep frying, sautéing, or toasting. The foods are sometimes highly processed and decoratively applied (i.e. piped) to the base with a pastry bag. Decorative garnishes are then applied. The canapés are usually served on a canapé tray and eaten from small canapé plates. The technical composition of a canapé consists of a base (i.e. the bread or pancake), a spread, a main item, and a garnish. The spread traditionally is either a compound butter or a flavoured cream cheese. Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil.