Fried snails

Fried snails, known as Hohlious Boubouristous in Crete, are a tasty part of the island’s traditional food. This dish uses local ingredients and shows how close people are to their land.

Snails were easy to find after rain, and folks cooked them in many ways. Fried snails are a simple favorite, often served with vinegar and herbs.

The name comes from the word boubouristi, which means face down. This describes how snails are cooked with their openings down to keep all the good juices. They go great with warm bread or a glass of Cretan raki.

Ingredients:

• 2 pounds of fresh snails (cleaned well)
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ cup extra virgin olive oil
• 2 sprigs fresh rosemary
• 2-3 tablespoons red wine vinegar

Instructions:

1. Rinse the snails under water and soak them in salted water for an hour.
2. Do this until the water is clear.
3. Drain and pat dry.
4. Coat the cleaned snails in a mix of flour and salt.
5. Shake off extra flour.
6. Heat olive oil in a big skillet on medium heat.
7. When hot, place the snails in the pan with their openings down.
8. Fry for about 6-8 minutes, turning them now and then for even cooking.
9. Add the rosemary to the pan.
10. Let it sit for about 2 minutes to flavor the oil.
11. Pour vinegar over the snails.
12. Let it cook down a little, stirring to coat the snails in the tangy taste.
13. Serve hot, with extra rosemary if you want.
14. Enjoy with warm bread to soak up the oil.