Snail Fritters

Ingredients

• 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

Directions

1. Heat the frying oil in a large pot or skillet (at least 2 inches deep) till it reaches 325 degrees
2. Whisk the egg yolks in a large bowl until mixed and add the water, beer and unsaturated oil. Whisk until well mixed
3. Add both flours and the salt and mix
4. Whisk the egg whites until frothy and fold into the batter
5. Using a toothpick, dip the snails into the batter, shaking off any excess
6. Deep fry a half dozen or so at a time till golden brown. Don’t over crowd the skillet
7. Transfer the fritters to a paper lined bowl and season with salt & pepper and chopped parsley
8. Pour the reserved snail liquid into a small sauce pan and set over a medium high heat till the liquid simmers
9. 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.
10. Serve as a dipping sauce with the fritters.