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Snail Fritters / Beignets D'escargots

A home-style Snail Fritters / Beignets D'escargots made with Flour and Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 1/2 cup
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   First make the batter.

2. 2

   Mix the egg yolks with the flour and olive oil.

3. 3

   Add a little warm water to give a smooth, creamy consistency.

4. 4

   Season and leave to stand. Just before using, gently fold in the stiffly beaten egg whites.

5. 5

   Drain the snails and marinade for 1 hour in the olive oil and chopped herbs (parsley, tarragon, chives, and chervil).

6. 6

   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.

7. 7

   Serve garnished with fried parsley.

8. 8

   White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph.