Total Time
18mins
Prep 15 mins
Cook 3 mins

Only the hind legs of the frog are eaten. An epicurean dish from the Southern chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

Ingredients Nutrition

  • 8 frog's legs
  • 12 cup lemon juice
  • salt and pepper
  • 1 egg, beaten
  • 1 cup cracker, finely crushed
  • oil (for frying)

Directions

  1. Boil water in a large saucepan; add salt and lemon juice.
  2. Skin the legs and scald for about two minutes; remove and dry.
  3. Season with salt and pepper; dip in beaten egg followed by cracker crumbs.
  4. Heat oil to 380°F and deep fat fry for three minutes.
  5. Serve while hot.

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