12-16-2005, 05:21 AM
2 pounds froglegs
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour or cornmeal
1/4 cup butter or margarine
About 1 teaspoon grated onion
If the froglegs are large one cut apart through backbone. Do not wash, just wipe with damp cloth: the delicate flavor is easily lost by washing. Cut off feet, combine salt, pepper and flour, dip froglegs into flour mizture to coat well (same as you would chicken), fry in hot butter or margarine and onion until browned, cover and cook over low heat until tender, about 15 or 20 minutes.
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour or cornmeal
1/4 cup butter or margarine
About 1 teaspoon grated onion
If the froglegs are large one cut apart through backbone. Do not wash, just wipe with damp cloth: the delicate flavor is easily lost by washing. Cut off feet, combine salt, pepper and flour, dip froglegs into flour mizture to coat well (same as you would chicken), fry in hot butter or margarine and onion until browned, cover and cook over low heat until tender, about 15 or 20 minutes.