Snail Fritters
Ingredients:
Snail Fritters
2 egg, whites, and, yolks, separated
1 cup water
1 cup lager beer
1 tbsp unsaturated oil
1 1/2 cup sifted unbleached all purpose flour
1/2 cup sifted cake flour
1 pinch salt
bottle can snail, (about 2 dozen per can), with liquid reserved
1 splash white wine
1/2 lemon, juice of
1 large shallot, finely, diced
1 tbsp Dijon mustard
chopped parsley
oil, for deep-frying
Directions:
Snail Fritters
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
For Dipping Sauce: 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