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Frog
Jan 17, 2006 9:55:04 GMT -5
Post by Ronnie Williams on Jan 17, 2006 9:55:04 GMT -5
CRISPY FROG LEGS
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 1 1/2 cups all-purpose flour Vegetable oil
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. Yield: about 6 servings.
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Frog
Jan 17, 2006 9:57:54 GMT -5
Post by Ronnie Williams on Jan 17, 2006 9:57:54 GMT -5
Frog legs Salt Water Beaten eggs for dredging Cracker meal Vegetable oil
Wash and soak frog legs in salt water for 2 hours. Pat dry. Dip in beaten egg and roll in cracker meal. In frying pan, heat vegetable oil almost to the boiling point. Add frog leg; turn until golden brown on both sides. Drain on brown paper. Serve hot
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