Snail Fritters / Beignets D'Escargots
Canned or cooked snails Oil for frying Parsley sprigs to garnish 2 Eggs, separated 1 1/2 c Flour 2 tb Olive oil Salt and pepper 1 tb Olive oil Herbs Preparation time 1 hour 35 minu...
Ingredients
- 11/2 c flour
- 2tb olive oil
- 100petits-gris snails (canned or freshly cooked)
- 2eggs, separated
- 11/2 cups flour
- 2Tbspolive oil
Directions
- 1
Canned or cooked snails Oil for frying Parsley sprigs to garnish 2 Eggs, separated 1 1/2 c Flour 2 tb Olive oil Salt and pepper 1 tb Olive o
- 2
Cooking time 8 minutes
- 3
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
- 4
Mix the egg yolks with the flour and olive oil
- 5
Add a little warm water to give a smooth, creamy consistency
- 6
Season and leave to stand
- 7
Just before using, gently fold in the stiffly beaten egg whites
- 8
Drain the snails and marinade for 1 hour in the olive oil and chopped herbs (parsley, tarragon, chives, and chervil)