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Crispy Snail Fritters: A Unique Beignets Descargots Recipe

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Ingredients

Adjust Servings:
canned snails or snail, cooked
oil (for frying)
1 sprig parsley (to garnish)
2 eggs, separated
1 1/2 cups flour
2 tablespoons olive oil
salt and pepper
1 tablespoon olive oil
herbs

Nutritional information

148.5
Calories
58 g
Calories From Fat
6.5 g
Total Fat
1.1 g
Saturated Fat
52.9 mg
Cholesterol
18.1 mg
Sodium
18 g
Carbs
0.6 g
Dietary Fiber
0.2 g
Sugars
4 g
Protein
41g
Serving Size

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Crispy Snail Fritters: A Unique Beignets Descargots Recipe

Features:
    Cuisine:

    French-fried snails are nice! If you like fried clams, you will probably like these, hiding under the coating, people won't even be sure what they are!

    • 20 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Snail Fritters / Beignets D’Escargots, French-fried snails are nice! If you like fried clams, you will probably like these, hiding under the coating, people won’t even be sure what they are!, French-fried snails are nice! If you like fried clams, you will probably like these, hiding under the coating, people won’t even be sure what they are!


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    Steps

    1
    Done

    Preparation Time 1 Hour 35 Minutes Including Marinating.

    2
    Done

    Cooking Time 8 Minutes.

    3
    Done

    Ingredients:

    4
    Done

    60 Burgundy Snails

    5
    Done

    100 Petits-Gris Snails (canned or Freshly Cooked)

    6
    Done

    2 Eggs, Separated

    7
    Done

    1 1/2 Cups Flour

    8
    Done

    2 Tbsp Olive Oil

    9
    Done

    3 Tbsp Olive Oil

    10
    Done

    First Make the Batter.

    11
    Done

    Mix the Egg Yolks With the Flour and Olive Oil.

    12
    Done

    Add a Little Warm Water to Give a Smooth, Creamy Consistency.

    13
    Done

    Season and Leave to Stand.

    14
    Done

    Just Before Using, Gently Fold in the Stiffly Beaten Egg Whites.

    15
    Done

    Drain the Snails and Marinate For 1 Hour in the Olive Oil and Chopped Herbs, Just Toss Them With the Oil and Herbs So They Are Very Lightly Coated, not Dripping. Drain Off Any Oil Before Coating With Batter. (parsley, Tarragon, Chives, and Chervil, or Any Combo You Like).

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    William Khan

    Sushi sensei skilled in the art of crafting delicate and delicious sushi rolls.

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