Title: Snail fritters
 Categories: Appetizers
      Yield: 8 Servings
 
           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 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. [