Snail Fritters / Beignets D'escargots
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Snail Fritters / Beignets D'escargots
  Fritters    Appetizers    Snails  
Last updated 6/12/2012 12:57:44 AM. Recipe ID 20353. Report a problem with this recipe.
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      Title: Snail fritters / beignets d'escargots
 Categories: Appetizers
      Yield: 8 servings
 
      1 x  Canned or cooked snails
      1 x  Oil for frying
      1 x  Parsley sprigs to garnish
      2 ea Eggs, separated
  1 1/2 c  Flour
      2 tb Olive oil
      1 x  Salt and pepper
      1 tb Olive oil
      1 x  Herbs
 
  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 d'Aix-en-Provence, Saint-Joseph. [From
  "Larousse Traditional French Cooking."] Note: I can't figure out how
  you can marinade 100 snails with only 1 tablespoon of olive oil.  -
  mkm
 




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Recipe ID 20353 (Apr 03, 2005)

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