Prep 1 hr
Cook 4 mins
Yes, this recipe does serve four, because frog legs are really rich. Better than chicken!
- 8 frog's legs
- 1 teaspoon active dry yeast
- 1 cup lukewarm water
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt, to taste
- 1⁄2 teaspoon white pepper, to taste
- 1⁄2 cup vegetable oil or 1⁄2 cup shortening, for frying
- In a small bowl, dissolve the yeast in the lukewarm water and allow to stand for 3 or 4 minutes.
- Add the flour, salt and pepper and beat until thoroughly blended.
- Let the batter stand at room temperature for about 1 1/2 hours.
- Wash the frog legs well in cold water, then use a sharp knife to peel the skin from the legs (it should strip off easily, like a glove).
- Place the skinned legs in a medium saucepan, pour enough boiling water into the pan to cover the legs, then drain at once and pat dry with paper towels.
- In a large, heavy skillet, heat the shortening or oil over medium high heat until hot but not smoking.
- Dip the frog legs in the batter, turning to coat well, and fry until golden bown and cooked through, about 4 to 6 minutes.
- Drain on paper towels and serve immediately.
HUBBY made these and loved them. I won't touch them...I hate frog legs, but he and my daddy ate the whole batch by themselves, so they must have been good!