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Crispy Frog Legs
Ingredients:
2 1/2 lbs. small frog legs
1/2 c. lemon juice or vinegar
Crushed ice
1/3 c. milk
2 eggs separated
2 tsp.olive or vegetable oil
Salt and pepper
2 1/4 c. flour
Vegetable oil
2 1/2 lbs. small frog legs
1/2 c. lemon juice or vinegar
Crushed ice
1/3 c. milk
2 eggs separated
2 tsp.olive or vegetable oil
Salt and pepper
2 1/4 c. 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 yolks, and olive oil; mix well. Beat egg whites until stiff; fold into batter. Sprinkle frog legs with salt and pepper; dip in batter and dredge in flour. Fry until golden brown in deep hot oil (375). Drain on paper towels.
Makes 6 Servings
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 yolks, and olive oil; mix well. Beat egg whites until stiff; fold into batter. Sprinkle frog legs with salt and pepper; dip in batter and dredge in flour. Fry until golden brown in deep hot oil (375). Drain on paper towels.
Makes 6 Servings
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