Crispy Frog Legs Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Frog legs, small
3/4 cup: Lemon juice, or vinegar
Crushed ice,
1 cup: Milk,
6: Eggs, separated
2 tbsp: Olive oil, or veg. oil
1/4 tsp: Salt,
Salt,
Pepper,
1 1/2 cup: Flour, all-purpose
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, olive oil, and 1/4 teaspoon 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. Drain on paper towels.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman.
Source from luhu.jp
lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours.
Combine milk, egg yolks, olive oil, and 1/4 teaspoon 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. Drain on paper towels.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman.
Source from luhu.jp
Tags
Main dish