Snail Fritters / Beignets D'escargots

Recipe Ingredients

		Canned or cooked snails
2 tablespoons	30ml	Olive oil
		Oil for frying
		Salt and pepper
		Parsley sprigs to garnish
1 tablespoon	15ml	Olive oil
2		Eggs - separated
		Herbs
1 1/2 cups	93g / 3.3oz	Flour

Recipe Instructions

Preparation time 1 hour 35 minutes including marinating. Cooking time 8 minutes. Ingredients: 60 Burgundy snails 100 petits-gris snails (canned or freshly cooked) 2 eggs, separated 1 1/2 cups flour 2 Tbsp olive oil 1 Tbsp olive oil First make the batter. Mix the egg yolks with the flour and olive oil.

Add a little warm water to give a smooth, creamy consistency. Season and leave to stand. Just before using, gently fold in the stiffly beaten egg whites. Drain the snails and marinade for 1 hour in the olive oil and chopped herbs (parsley, tarragon, chives, and chervil).

Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris); fry until golden brown, then drain on paper towels. Serve garnished with fried parsley.

From "Larousse Traditional French Cooking."]

Source:
Red Caldwell

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