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Tempting Breaded Escargots with Lemon Garlic Dip

Updated on June 16, 2016

This is a simple and amazingly unique appetizer idea. Escargots are an interesting dish when not breaded, but not everyone appreciates how they look. This is a recipe that allows you to serve your guests something different and upscale, without the concern of whether or not the appearance will put them off from trying some.

Note that canned escargots are recommended, this as they are already cleaned and prepared. Believe me when I say that not too many would believe fresh escargots to be worth the grief and hassle of preparation.

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Cook Time

Prep time: 25 min
Cook time: 10 min
Ready in: 35 min
Yields: Recommended - 6-8 escargots per person.

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A Batch Is...

To simplify writing up the recipe, a batch refers to sixteen breaded escargots.

Recipe: Breaded Escargots with Lemon Garlic Sauce.
Recipe: Breaded Escargots with Lemon Garlic Sauce.

Ingredients

  • 6-8 cleaned and prepared escargots (canned are recommended), per person.
  • One raw egg.
  • 1 1/2 ounces of milk.
  • 1/2 cup of breadcrumbs.
  • Enough flour to dredge all escargots.
  • Optional - 1 ounce of finely chopped almonds.
  • 1/2 cup of tartar sauce, per batch.
  • 1/2 teaspoon of garlic powder, per 1/2 cup of sauce.
  • 1 teaspoon of real lemon juice, per 1/2 cup of sauce.

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Lemon Garlic Dip to accompany this scrumptious Breaded Escargot recipe!
Lemon Garlic Dip to accompany this scrumptious Breaded Escargot recipe!
  1. Before working on the escargots, estimate how much sauce you will need based upon how many pieces you intend to prepare. Mix the tartar sauce, lemon juice and garlic powder together thoroughly. Place in the refrigerator.
  2. Take the canned escargots and put them in a strainer, rinse thoroughly. Remove from the strainer.
  3. Once the bulk of the water has dripped off from the escargots, dredge them thoroughly in flour.
  4. Break the egg into a bowl and add the milk. Whisk them together.
  5. One at a time, roll the dredged escargots in the egg and milk mixture. The first escargot must then be rolled in breadcrumbs as described in the next step before dipping successive pieces in the egg/milk mixture.
  6. If you wish you can replace some of the breadcrumbs with an equal amount of finely chopped almonds. Roll each escargot in the egg/milk mixture, then the breadcrumbs. Repeat one at a time with all escargots.
  7. Preheat a wok or deep fryer with deep oil to a temperature appropriate for deep frying.
  8. Carefully add the breaded escargots into the heated oil and fry until deep brown.
  9. Drain the excess oil from the escargots by sitting them on paper towel.
  10. They are now ready to serve with the Lemon Garlic Dipping Sauce you have in the fridge.
  11. Enjoy!
5 stars from 1 rating of Tempting Breaded Escargot with Lemon Garlic Dip

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    • rajan jolly profile image

      Rajan Singh Jolly 4 years ago from From Mumbai, presently in Jalandhar,INDIA.

      Very interesting recipe. The escargots look very inviting along with the lemon garlic dip.

      Voted up, interesting and rated a 5 star recipe.

    • GwennyOh profile image
      Author

      GwennyOh 4 years ago from LaLa Land

      Hi Ceres;

      I hope you get a chance to try this recipe, and I hope it turns out very well! Thanks for your visit.

    • GwennyOh profile image
      Author

      GwennyOh 4 years ago from LaLa Land

      Thanks for your comment, travmaj. I suppose that during your travels you have tasted some fine and exotic dishes!

    • GwennyOh profile image
      Author

      GwennyOh 4 years ago from LaLa Land

      Thanks for the comment, My Cook Book! I appreciate it. This has long been a favorite of mine.

    • Ceres Schwarz profile image

      Ceres Schwarz 4 years ago

      This looks like a really interesting and good recipe for Breaded Escargots with Lemon Garlic Dip. The image that you have of the food makes it look really delicious and tasty. Now I want to try some. This recipe doesn't seem all that hard to make at all.

    • travmaj profile image

      travmaj 4 years ago from australia

      I agree - good recipe - with a difference.

    • My Cook Book profile image

      Dil Vil 4 years ago from India

      Good recipe, thank you for the same.

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