Snails in beer batter

For 4-5 people as a starter or in a salad

 

24 Weinviertel snails ready to cook

150g strong flour
1/8l beer
1 egg yolk
20g melted butter

Salt and pepper from the mill

Oil for frying

 

When the snails are ready to eat, dry them a little with a kitchen towel. Mix the sifted flour with the egg yolk, melted butter, beer, salt and pepper. Leave to rest for 5 minutes.

Dip the snails one by one into the batter and fry in hot oil in a pan or deep fryer until golden brown. Drain on paper.

Serve hot with dips of your choice. For example, with truffled mayonnaise or sweet and sour chili dip. Or serve on a fresh cress or lamb's lettuce salad...