{"id":483,"date":"2011-04-11T19:42:19","date_gmt":"2011-04-11T19:42:19","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=483"},"modified":"2011-04-11T19:42:19","modified_gmt":"2011-04-11T19:42:19","slug":"frittierte-schnecken","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/frittierte-schnecken\/","title":{"rendered":"Frittierte Schnecken"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\netwa 32 Schnecken (Dose)
\nTeig<\/em>
\n150 g Mehl
\n0,2 l Bier
\n1 EL \u00d6l
\n1 TL Salz
\n1 Prise wei\u00dfer Pfeffer
\nSauce<\/em>
\n1 Naturjoghurt
\n1 EL Tomatenketchup
\n1 Messerspitze Rosenpaprika
\n1 Spritzer Tabasco
\n1 Spritzer Worcestersauce
\netwas Zitronensaft
\n1 Schu\u00df Sherry
\n1 Prise Knoblauchpulver
\nSalz
\nPfeffer
\n\u00d6l zum Frittieren<\/p>\n

\nZubereitung: <\/b>
\nAus den genannten Zutaten einen glatten Bierteig r\u00fchren. Den Teig w\u00e4hrend der anderen Vorbereitungen zugedeckt stehen lassen. F\u00fcr die Sauce Americaine Joghurt, Tomatenketchup, Paprika, Tabasco und Worcestersauce verr\u00fchren und mit den restlichen Zutaten abschmecken. Die Schnecken aus der Dose gut abtropfen lassen und entweder auf K\u00fcchenkrepp etwas trocknen oder leicht in Mehl w\u00e4lzen, damit der Ausbackteig gut an ihnen haftet. \u00d6l in der Friteuse erhitzen und nicht mehr als etwa 8 Schnecken gleichzeitig in den Teig tauchen und frittieren. Backzeit pro Lage etwa 2 Minuten oder so lange, bis die Schnecken die gew\u00fcnschte F\u00e4rbung haben. Fertig gebackene Schnecken auf K\u00fcchenkrepp abtropfen lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: etwa 32 Schnecken (Dose) Teig 150 g Mehl 0,2 l Bier 1 EL \u00d6l 1 TL Salz 1 Prise wei\u00dfer Pfeffer Sauce 1 Naturjoghurt 1 EL Tomatenketchup 1 Messerspitze Rosenpaprika 1 Spritzer Tabasco 1 Spritzer Worcestersauce etwas Zitronensaft 1 Schu\u00df Sherry 1 Prise Knoblauchpulver Salz Pfeffer \u00d6l zum Frittieren Zubereitung: Aus den genannten Zutaten … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[39],"tags":[162],"class_list":["post-483","post","type-post","status-publish","format-standard","hentry","category-snack","tag-schnecken","item-wrap"],"yoast_head":"\nFrittierte Schnecken<\/title>\n<meta name=\"description\" content=\"- Frittierte Schnecken\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/frittierte-schnecken\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Frittierte Schnecken\" \/>\n<meta property=\"og:description\" content=\"- Frittierte Schnecken\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/frittierte-schnecken\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-11T19:42:19+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/frittierte-schnecken\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/frittierte-schnecken\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Frittierte Schnecken\",\"datePublished\":\"2011-04-11T19:42:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/frittierte-schnecken\\\/\"},\"wordCount\":150,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Schnecken\"],\"articleSection\":[\"Snack\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/frittierte-schnecken\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/frittierte-schnecken\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/frittierte-schnecken\\\/\",\"name\":\"Frittierte Schnecken\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-11T19:42:19+00:00\",\"description\":\"- Frittierte Schnecken\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/frittierte-schnecken\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/frittierte-schnecken\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/frittierte-schnecken\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Frittierte Schnecken\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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