12-16-2005, 05:36 AM
Yield: 6 Servings
Ingredients
18 to 24 pair Frogs' legs
1/2 c Vinegar
Cooking oil; as needed
2 tb Ice water
2 Eggs; beaten
1 ts Paprika
1/4 ts Dried savory
1/2 ts Freshly-ground black pepper
1 ts Salt
1/4 ts Ground ginger
1/2 ts Garlic powder
1 c Cracker dust;
-(approximately)
Instructions
Marinate frogs' legs in water to cover (about 3 1/2 cups), with the
vinegar, overnight. Drain. Pour enough oil into a skillet to reach a
depth of 1/4 inch. Heat oil to 375 degrees. Blend ice water and eggs.
Blend paprika, savory, pepper, salt, ginger, garlic powder, and cracker
dust. Dip legs into eggs, then into cracker mix; repeat egg and cracker
layers. Fry for about 5 minutes on each side, turning once. Legs can be
cooked in a deep-fryer if preferred.
This recipe yields 6 to 8 servings.
Ingredients
18 to 24 pair Frogs' legs
1/2 c Vinegar
Cooking oil; as needed
2 tb Ice water
2 Eggs; beaten
1 ts Paprika
1/4 ts Dried savory
1/2 ts Freshly-ground black pepper
1 ts Salt
1/4 ts Ground ginger
1/2 ts Garlic powder
1 c Cracker dust;
-(approximately)
Instructions
Marinate frogs' legs in water to cover (about 3 1/2 cups), with the
vinegar, overnight. Drain. Pour enough oil into a skillet to reach a
depth of 1/4 inch. Heat oil to 375 degrees. Blend ice water and eggs.
Blend paprika, savory, pepper, salt, ginger, garlic powder, and cracker
dust. Dip legs into eggs, then into cracker mix; repeat egg and cracker
layers. Fry for about 5 minutes on each side, turning once. Legs can be
cooked in a deep-fryer if preferred.
This recipe yields 6 to 8 servings.