cup vegetable oil or 1/2 cup shortening, for frying
NUTRITION INFO
Serving Size: 1 (119) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 358.5
Calories from Fat 248 g69 %
Total Fat 27.6 g42 %
Saturated Fat 3.6 g17 %
Cholesterol 0 mg
0 %
Sodium 293 mg
12 %
Total Carbohydrate
24.4 g
8 %
Dietary Fiber 1.1 g4 %
Sugars 0.1 g0 %
Protein 3.6 g
7 %
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DIRECTIONS
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.