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Suggest a better descriptionPreparation 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
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 234 | ||
Calories from Fat: 101 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 107.5mg | 4 % | |
Potassium 113.9mg | 3 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 21.2g | ||
Protein 10.8g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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