Snail Fritters / Beignets D'Escargots
Yield
8 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
snails
canned or cooked |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
parsley sprigs
to garnish |
*
|
| 2 | large |
eggs
separated |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | x |
herbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
snails
canned or cooked |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
parsley sprigs
to garnish |
*
|
| 2 | large |
eggs
separated |
|
| 355 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | ml |
olive oil
|
|
| 1 | x |
herbs
|
* |
Directions
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.
