Snail Fritters / Beignets D'Escargots

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   Preparation time 1 hour 35 minutes including marinating.

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   Cooking time 8 minutes.

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   Ingredients:

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   60 Burgundy snails

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   100 petits-gris snails (canned or freshly cooked)

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   2 eggs, separated

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   1 1/2 cups flour

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   2 Tbsp olive oil

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   3 Tbsp olive oil

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    First make the batter.

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    Mix the egg yolks with the flour and olive oil.

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

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    Season and leave to stand.

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

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    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.

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    Drain off any oil before coating with batter.

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    (parsley, tarragon, chives, and chervil, or any combo you like).

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    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.

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    Serve garnished with fried parsley.

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    Eat while hot, a real family and friends, summertime in France recipe!

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

* Per serving · 4 servings · Values may vary.