Episode 10: Snail Fritters

SNAIL FRITTERS

2 egg, whites and yolks separated
1 cup water
1 cup lager beer
1 tbsp unsaturated oil
1&1/2 cups of sifted unbleached all-purpose flour
½ cup of sifted cake flour
pinch of salt
1 can of snails (about 2 dozen) with liquid reserved
splash of white wine
juice of ½ lemon
1 large shallot, finely diced
1 Tbsp Dijon mustard
diced parsley
oil for deep frying


Heat the frying oil in a large pot or skillet (at least 2 inches deep) till it reaches 325 degrees

Whisk the egg yolks in a large bowl until mixed and add the water, beer and unsaturated oil. Whisk until well mixed.

Add both flours and the salt and mix

Whisk the egg whites until frothy and fold into the batter

Using a toothpick, dip the snails into the batter, shaking off any excess

Deep fry a half dozen or so at a time till golden brown. Don’t over crowd the skillet

Transfer the fritters to a paper lined bowl and season with salt & pepper and chopped parsley

Pour the reserved snail liquid into a small sauce pan and set over a medium high heat till the liquid simmers

Add a splash of white wine, the lemon juice, mustard and shallots to the pot and bring to a boil. Turn heat off and adjust seasoning with salt & pepper.

Serve as a dipping sauce with the fritters

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