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| | From:  RainyNytes (Original Message) | Sent: 7/18/2008 8:55 AM |
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 yolks, 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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FRIED FROG LEGS 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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SMOTHERED FROG LEGS
2-3 lbs. frog legs seasoned with salt and pepper
1 c. all-purpose flour, seasoned with salt and pepper
1/4 c. cooking oil
2 medium onions, chopped
2 stalks celery, chopped, tender insides
1 small bell pepper, chopped
3-4 stalks green onions with onion bulb, chopped
2 c. vegetable broth
Season frog legs to taste, like fried chicken. Coat well in seasoned flour. Brown frog legs well, in heavy skillet, in oil. Remove meat and add onions, celery, bell pepper and green onions and cook about 10 minutes. Add broth and bring to simmering bubbles. Reduce heat and add meat. Cover and simmer until tender.
About 30-45 minutes. |
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Crunchy Frog Legs
5 lbs. small frog legs
1/4 of a cup lemon juice
Crushed ice
1 cup milk
6 eggs, separated
2 tbsp. olive oil
1 tsp. Sugar
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, sugar 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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