Snack Platter Catering - Part 16 - Deep-Fried Snails / Deep-Fried Escargot - Heaven on Earth!!!
Recipe type: Finger Foods, Snack Foods, Cocktail Snacks, Entre's
Deep-fried escargot / snails wrapped in bacon are quick and easy to make in large quantities and will lend that touch of class to your party.
- 10 Rashers streaky bacon
- 40 Snails / escargot
- ¾ Cup cornflour
- 1 Cup all-purpose flour
- 2 Eggs, lightly beaten
- 40 Toothpicks
- Drain the snails in a colander and rinse them thoroughly under running water.
- Transfer the snails to a dish towel and pat them dry.
- Stack the rashers of bacon and cut them in half across the grain. Cut the 2 stacks in half along the length.
- To make up the skewers, wrap a single snail in a piece of bacon, then drive a toothpick through the parcel. Continue with this until all of the skewers are complete.
- For the coating measure out the cornflour, all-purpose flour and lightly beat the eggs in a tumbler.
- Dust a large platter with a little of the all-purpose flour to prevent the skewers from sticking to the plate while they set.
- To coat the skewers, dredge a skewer in the cornflour to get a good coating. Dip the skewer in the egg making sure to wet all of the cornflour.
- Dredge the skewer in the all-purpose flour to get a good solid coating, then transfer the skewer to the platter to set.
- Allow the coating to set for 20 minutes.
- To fry the skewers, half fill a large frying pan with oil and heat this to 180c or 350f. Carefully drop the skewers into the oil and fry them for 3 minutes, stirring gently halfway through.
- Depending on the quantity of snails you're frying and the size of your pan, you may have to fry multiple batches.
- Use a slotted spoon to remove the skewers from the oil and drain them on kitchen paper.
- Transfer the snails to communal platters or single serving plates and serve immediately.