How To make Snail Fritters
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
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The home cooks have 45 minutes to create a dish using conch and sea snails as well as ingredients chosen by their rivals, this wasn't followed so well by some candidates. ????
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The Best Conch Fritters!
One pound conch meat cleaned
One small onion
Hot peppers
Flour
Baking powder
All purpose seasoning
And red bell peppers *optional
Wash conch meat with lime or vinegar
Boil and throw out the first 2 waters
Save the third water for the fritter.
Mince the conch meat using a knife or use a blender on pulse
Combine all the ingredients and add the conch water. Add babying powder and all purpose seasoning to your taste.
Add flour to until it’s a pancake batter consistency.
Fry on medium heat until golden brown. Place on paper towel or brown paper to absorb excess oil.
Enjoy with a sauce or plain.
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Queen Conch in The Exuma Cays, Staniel Cay {Catch Clean Cook}
This is The first thing I eat every time I go to the Bahamas!!! GOOD is not the word!
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