Madeleine Kamman

Snail Fritters

Preparation info
  • FFR—

    2 dozen

    appetizers
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Snails are not too popular, mostly because too few people know how good they can be. Use the canned medium-size “Burgundy”,-type snails.

Ingredients

  • 24 snails
  • ¼ cup dry white wine
  • 1 large shallot, very finely chopped

Method

Drain the snails from their can so the juices collect in a saucepan. Add the wine and shallot to the juices and reduce over medium heat to 4 tablespoons of liquid and solids. Add the mustard to obtain a strong-tasting dip. Set aside.

Pat the snails completely dry. Roll the snails in the flour mixed with a good dash of nutmeg, tapping off any excess. Season the finished fritter batter wi