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Print this Recipe    Escargot 12

Snail Fritters / Beignets D'escargots
Yield: 8

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
2 eggs, separated
1 1/2 cup flour
2 Tbsp olive oil
1 Tbsp olive oil
100 petits-gris snails (canned or freshly cooked)

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.

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