Directions
Drain liquid from can into measuring cup & add milk to measure 1 cup. Combine drained corn with egg, stir in flour & baking powder until moistened adding additional flour if needed to make stiff batter.
Preheat oil to 375. Press mixture around dry snails & drop into hot oil. Do not overcrowd! Fry to golden brown, drain, & serve with sour cream.
Ingredients
- 8 ¾ oz. whole kernel corn
- 1 egg, lightly beaten
- 2 tsp. baking powder
- 24 Wild Burgundy Snails
- milk as needed
- 1 ½ cup sifted flour
- oil for deep frying
- sour cream