Deep-Fried Or Sauteed Frogs' Legs Recipe
Ingredients
| Deep Fried | ||
| 8 frogs' legs | ||
| Flour | ||
| Eggs | 2 , Well beaten | |
| Water | 2 Teaspoon | |
| Cracker crumbs | ||
| Deep fat | ||
| Sauteed | ||
| Butter | ||
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Only hind legs of frogs can be eaten.
Cut off feet; peel off skin, turning inside out.
Wipe with cold, damp cloth.
Season with salt and pepper; roll in flour.
Dip in egg diluted with a little water.
Roll in cracker crumbs. (Can be dipped in fritter batter instead, in which case omit flour and egg.)
Fry in deep, hot fat until golden brown, about 3 minutes.
Can also be sauteed in a little butter without egging or crumbing, in which case serve plain, seasoned with salt and pepper, or with White Sauce.
If desired, legs can be seasoned by soaking in mixture of lemon juice, salt, and pepper 1 hour before rolling in flour.
Cut off feet; peel off skin, turning inside out.
Wipe with cold, damp cloth.
Season with salt and pepper; roll in flour.
Dip in egg diluted with a little water.
Roll in cracker crumbs. (Can be dipped in fritter batter instead, in which case omit flour and egg.)
Fry in deep, hot fat until golden brown, about 3 minutes.
Can also be sauteed in a little butter without egging or crumbing, in which case serve plain, seasoned with salt and pepper, or with White Sauce.
If desired, legs can be seasoned by soaking in mixture of lemon juice, salt, and pepper 1 hour before rolling in flour.
Chef
