Name: Snail Fritters / Beignets D'escargots
Ingredients: can or cooked snails; oil for frying; parsley sprigs to garnish; 2 eggs, separated; 1 1/2 cup flour; 2 Tbsp olive oil; salt and pepper; 1 Tbsp olive oil; herbs; 60 Burgundy snails; 100 petits-gris snails (canned or freshly cooked)

Snail Fritters / Beignets D'escargots

Ingredients

can or cooked snails
oil for frying
parsley sprigs to garnish
2 eggs, separated
1 1/2 cup flour
2 Tbsp olive oil
salt and pepper
1 Tbsp olive oil
herbs
60 Burgundy snails
100 petits-gris snails (canned or freshly cooked)

Instructions

Yield: 8. 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.