Snail Fritters

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.

5. 5

   Just before using, gently fold in the stiffly beaten egg whites.

6. 6

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

7. 7

   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.

8. 8

   Serve garnished with fried parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.