FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesOther Meats & Game >  Frog Legs, Crispy

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

CRISPY FROG LEGS

Yield: about 6 servings.
 

INGREDIENTS

    5 lbs. small frog legs
    3/4 cup lemon juice or vinegar
    Crushed ice
    1 cup milk
    6 eggs, separated
    2 tbsp. olive or vegetable oil
    1/4 tsp. salt
    Salt and pepper
    1½ cups all-purpose flour
    Vegetable oil
     

DIRECTIONS

Wash frog legs thoroughly.

Place in a large Dutch oven; sprinkle with lemon juice, and cover with crushed ice.
Refrigerate 1 to 3 hours.

Combine milk, egg yols, olive oil, and 1/4 tsp. salt; mix well.

Beat egg whites until stiff; fold into batter.

Sprinkle frog legs with salt and pepper; dip each in batter, and dredge in flour.

Fry until golden brown in deep oil heated to 375 degrees F. Drain on paper towels.
 

North Carolina Cooperative Extension, www.ces.ncsu.edu

 

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages