Snail Fritters Beignets Descargots Recipes

Steps:

• 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
• 3 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 marinate for 1 hour in the olive oil and chopped herbs, just toss them with the oil and herbs so they are very lightly coated, not dripping. Drain off any oil before coating with batter. (parsley, tarragon, chives, and chervil, or any combo you like).
• 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. Eat while hot, a real family and friends, summertime in France recipe!
• White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph.

Steps:

• Beat egg & water in a mixing bowl. Add flour & beat until smooth. Cover & set aside for 1 hour.
• Add olive oil, marinara sauce & snails to a heated saute pan.
• Simmer on low heat until mix thickens, approximately 10 minutes.
• Heat oil to 375.
• Divide batter mix into two bowls.
• Taking 1 snail at a time, and allowing some sauce to cling, dip into the first bowl of batter to coat. Deep fry until golden brown.
• Remove dry on paper towel.
• Once dried, dip into the second bowl of batter and fry a second time.
• Drain on paper towels and serve.