Caribbean Sea Snail Donuts with Dipping Tartar Sauce

Votes: 2

How to Make - Caribbean Sea Snail Doughnuts with Dipping Tartar Sauce

Time: 29 min.
Complexity: average
Servings: 5 (4 donuts each)

Caribbean Sea Snail Donuts with Tartar Dipping Sauce - A detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of cleaned and sliced sea snails
2 limes
Deep frying oil
1.5 cups premium wheat flour
1.5 tbsp baking powder
1/4 teaspoon salt
1/8 tsp cayenne pepper
3 category CO eggs, separated into whites and yolks
1/2 cup milk
1/2 cup chopped onion
Creole spice mix for serving
1 serving cilantro tartar sauce (see recipe below)

Creole Aromatic Spice Blend (also known as Bayou Blast):

2.5 tbsp paprika
2 tbsp. salt
2 tbsp garlic powder
1 tbsp. black pepper
1 tbsp onion powder
1 tbsp. cayenne pepper
1 tbsp. l. dried oregano
1 tbsp dried thyme

Tartar sauce for seafood:

Hard-boiled yolk
1 tbsp Dijon mustard
1 tbsp. minced garlic
2 tablespoons fresh lime juice
1 tbsp chopped cilantro leaves
2 tablespoons chopped red onion
1 cup vegetable oil
Salt
Hot sauce

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Place the snail pieces in a non-metal dish and drizzle with the juice of 1 lime. Let sit for 10 minutes, then drain and finely chop.
Combine flour, baking powder, salt, and cayenne pepper. Stir. In a separate bowl, combine egg yolks, milk, snails, and onion. Add the dry ingredients to the wet ingredients and stir. In a third bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the snail mixture.

Preheat deep fryer with oil to 165°C.

Drop the dough by the tablespoonful into the hot oil and fry, stirring occasionally as the doughnuts float to the surface, until golden brown, about 4 minutes. Transfer to paper towel-lined plates and let absorb any excess oil before serving. Sprinkle lightly with seasonings and serve with cilantro tartar sauce.
Creole Aromatic Spice Blend: Mix all ingredients thoroughly. Yield: 2/3 cup.

Tartar sauce with cilantro: Place the egg yolk, mustard, garlic, lime juice, cilantro, and red onion in a food processor and puree for 15 seconds. With the processor running, slowly pour the oil through the lid in a thin stream.

Season with salt and hot sauce and pulse once or twice. Cover and refrigerate for at least an hour before serving. Best consumed within 24 hours. Yield: 1 1/3 cups.