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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.
