INGREDIENTS:
Batter:
- 1 egg
- 1 C water
- 1 1/4 C all-purpose flour
PREPARATION:
Beat egg & water well; add flour & beat until smooth. Cover & set aside
for at least 1 hour.
- 1 tb olive oil
- 1 1/2 C marinara sauce
- 24 fresh snails
- oil for deep frying
Heat saute 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 to coat, then deep fry until
golden brown. Remove & pat dry and dip into other bowl of batter; repeat
frying. Drain and serve.
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