Snail Fritters / Beignets D'Escargots

Canned or cooked snails Oil for frying Parsley sprigs to garnish 2 Eggs, separated

1 1/2 c Flour

2 tb Olive oil

Salt and pepper 1 tb Olive oil

Herbs Preparation time 1 hour 35 minutes including marinating. Cooking time 8 minutes. Ingredients: 60 Burgundy snails

100 petits-gris snails (canned or freshly cooked)

2 eggs, separated

1 1/2 cups flour

2 Tbsp olive oil

1 Tbsp olive oil

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. White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph. [From "Larousse Traditional French Cooking."] Note: I can't figure out how you can marinade 100 snails with only 1 tablespoon of olive oil. - mkm