Snail Fritters / Beignets Descargots

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Snail Fritters / Beignets Descargots Ingredients

Canned or cooked snails	2 tb Olive oil
Oil for frying	Salt and pepper
Parsley sprigs to garnish	1 tb Olive oil
2 Eggs, separated	Herbs
1 1/2 c Flour

Instructions for Snail Fritters / Beignets Descargots

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. White wines: Cassis, Coteaux dAix-en-Provence, Saint-Joseph. [From "Larousse Traditional French Cooking."] Note: I cant figure out how you can marinade 100 snails with only 1 tablespoon of olive oil. - mkm From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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