These frog legs are battered and deep fried to perfection.
The frog legs are first marinated in a mixture of lemon juice and water, and then they are coated and deep fried. Add some herbs and spices to the lemon juice and ice, if desired.
- 2 to 2 1/2 pounds small frog legs
- 1/3 cup lemon juice
- 1 tray of crushed ice
- 2 cups vegetable oil or shortening (for deep frying)
- 1/3 cup milk
- 2 eggs, separated
- 2 teaspoons vegetable oil
- Dash of salt and freshly ground black pepper
- Optional: dash cayenne pepper
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate the frog's legs for 30 minutes to 1 hour.
- Heat the oven to 200 F or warm setting.
- In a deep saucepan or skillet or deep fryer, heat about 2 inches of vegetable oil or melted shortening to 375 F.
- Line a large rimmed baking pan with paper towels.
- In a medium bowl, whisk together milk, egg yolks, and 2 teaspoons oil.
- Beat the egg whites until stiff; fold into milk and egg yolk mixture.
- In another bowl, combine the flour and garlic powder; blend well.
- Sprinkle the frog legs with salt and freshly ground black pepper, and a little cayenne pepper, if using; dip each frog's leg in milk-egg mixture, then dredge in the flour and garlic powder mixture to coat thoroughly.
- Working in batches, fry the coated frog legs in the hot fat until golden brown, about 2 minutes. With a slotted spoon, transfer to the paper towel-lined pan to drain. Put them in the preheated oven to keep warm while frying subsequent batches.
Serves 4 to 6.
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|Nutritional Guidelines (per serving)|
|Total Fat||81 g|
|Saturated Fat||7 g|
|Unsaturated Fat||56 g|
|Dietary Fiber||11 g|