INGREDIENTS:
- 16 small pairs frog legs OR 8 large pairs frog legs
- 1 cup buttermilk
- 1 cup corn flour
- 1/2 teaspoon salt
- Lard or oil (for frying)
- 1 bunch parsley, washed and dried
- 2 lemons, quartered
INSTRUCTIONS:
- Prepare legs by cutting off backbone (if any remains) with a pair of poultry shears. Cut legs in two where they join. If they are fresh, parboil 3 minutes in acidulated water (1 portion lemon juice to 4 portions water), drain and pat dry, Soak for 1 hour in the buttermilk.
- Mix flour with seasonings in a paper bag, add legs, and shake to coat them. Heat lard or oil until hot but not smoking, 375 degrees F, and fry legs a few at a time until golden brown, 2 or 3 minutes. Fry parsley about 1 minute, drain on paper towels, and serve with the frog legs and lemon quarters.
Source: My Recipe
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