Directions
Heat sauté pan & add olive oil, marinara sauce & snails. Simmer over low heat for 10 minutes or until mix thickens remove from heat.
Heat oil to 375. Divide batter in half. Take 1 snail at a time from sauce, allowing some sauce to cling. Place in batter & deep fry until golden brown. Remove & pat dry and dip into other bowl of batter; repeat frying. Drain and serve.
Ingredients
Batter:
- 1 egg
- 1 cup cold water
- 1 ¼ cup all-purpose flour
- Beat egg & water well; add flour & beat until smooth. Cover & set aside for at least 1 hour.
- 1 tbsp. olive oil
- 1 ½ cup marinara sauce
- 24 Wild Burgundy Snails
- oil for deep frying
