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Deep-Fried Or Sauteed Frogs' Legs

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  Frog legs 8
  Flour 4 Tablespoon
  Eggs 2 , well beaten
  Water 2 Teaspoon
  Cracker crumbs 1⁄4 Cup (4 tbs)
  Fat 3 Cup (48 tbs) (For Deep Frying)
  Butter 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Only hind legs of frogs can be eaten.
Cut off feet; peel off skin, turning inside out.
Wipe with cold, damp cloth.
Season with salt and pepper; roll in flour.
Dip in egg diluted with a little water.
Roll in cracker crumbs. (Can be dipped in fritter batter instead, in which case omit flour and egg.)
Fry in deep, hot fat until golden brown, about 3 minutes.
Can also be sauteed in a little butter without egging or crumbing, in which case serve plain, seasoned with salt and pepper, or with White Sauce.
If desired, legs can be seasoned by soaking in mixture of lemon juice, salt, and pepper 1 hour before rolling in flour.

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Deep-Fried Or Sauteed Frogs' Legs Recipe