Crispy Fried Frog Legs

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/19/20
Fried frog legs
Matthew Wakem / Getty Images
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
921 Calories
81g Fat
38g Carbs
14g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 921
% Daily Value*
Total Fat 81g 104%
Saturated Fat 7g 34%
Cholesterol 74mg 25%
Sodium 311mg 14%
Total Carbohydrate 38g 14%
Dietary Fiber 11g 40%
Protein 14g
Calcium 124mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. 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.

  2. Heat the oven to 200 F  or warm setting.

  3. In a deep saucepan or skillet or deep fryer, heat about 2 inches of vegetable oil or melted shortening to 375 F.

  4. Line a large rimmed baking pan with paper towels.

  5. In a medium bowl, whisk together milk, egg yolks, and 2 teaspoons oil.

  6. Beat the egg whites until stiff; fold into milk and egg yolk mixture.

  7. In another bowl, combine the flour and garlic powder; blend well.

  8. 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.

  9. 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.

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