Snail Fritters / Beignets D'Escargots
Submitted by kodiak
Beignets d’escargots: snails soaked in herbed olive oil, coated in airy egg-white batter, and fried until shatteringly crisp. A classic French appetizer worth the effort.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minIn French bistro cooking, beignets d’escargots sit somewhere between rustic bar snack and refined appetizer, and they pull off both beautifully.
The snails get a long soak in olive oil spiked with fresh parsley, tarragon, chives, and chervil. That hour of marinating infuses them with herbaceous flavor before they hit a batter that’s been made cloud-light by folding in whipped egg whites.
A quick dip in hot oil and each one emerges golden, crisp, and bursting with the taste of a French herb garden.
Serve them on a platter with fried parsley as garnish and watch them vanish.
Pro Tips
- Let the batter rest before adding the egg whites. This relaxes the gluten and gives you a more tender coating.
- Oil temperature matters. Too cool and the beignets soak up grease. Keep it steady and fry just two at a time.
- Canned snails work beautifully here. The marinade and batter do all the heavy lifting on flavor and texture.
Ingredients
Directions
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.
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