Hugh Fearnley-Whittingstall
Hugh feasts from the River Cottage garden with crispy fritters of familiar critters
Watch the video of the River Cottage team preparing slugs
1. First, prepare and cook the slugs.
2. Break the egg into a bowl, beat lightly, and add the chopped slugs, parsley, curry powder, breadcrumbs and salt and pepper.
3. Cover the base of a frying pan with a layer of oil about 2mm deep, and place over a medium heat. When the oil is hot, drop in spoonfuls of the batter. Fry until golden on the underside, then flip over and fry the second side. Drain briefly on kitchen paper, then enjoy!
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