Snail Fritters
Submitted by Patty Firetto
Herb-marinated snails dipped in a light egg-white batter and fried golden. A crispy French appetizer with tarragon, chervil, chives, and parsley.
YIELD
8 servingsPREP
95 minCOOK
8 minREADY
110 minThese fritters take the classic escargot experience and give it a crispy, golden shell.
Snails (canned or freshly cooked) marinate for an hour in olive oil with a quartet of fresh herbs: parsley, tarragon, chives, and chervil. Then they get dunked in a light batter made airy with stiffly beaten egg whites and fried until they shatter at first bite.
The herb marinade perfumes the snails from the inside while the batter crisps up around them.
Garnish with fried parsley and serve hot as a show-stopping appetizer.
Chef Tips
- Fold the egg whites in gently right before frying. Overmixing deflates the batter and kills the lightness.
- Fry in small batches (two at a time for petits-gris) so the oil stays hot and the fritters crisp rather than steam.
- The marinade is non-negotiable. That hour of soaking in herbed olive oil is what gives these fritters their depth.
Ingredients
Directions
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.
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