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Batter-Fried Frog Legs

Source of Recipe

From "Dori Sanders' Country Cooking"


Recipe Introduction

"Yes, this recipe does serve four, because frog legs are really rich. When I was a child, my daddy and brothers would catch frogs in the streams and creeks around our farm. With our large family, though, they seldom caught enough for everyone, so we pulled straws for the chance to share the legs."

List of Ingredients

◦  8 frog legs
◦  1 tsp active dry yeast
◦  1 cup lukewarm water
◦  1 cup all-purpose flour
◦  ½ tsp salt, or to taste
◦  ½ tsp ground white pepper, or to taste
◦  ½ cup shortening or vegetable oil for frying


Recipe

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 mixed. Let the batter stand at room temperature for about 1½ 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-brown and cooked through, about 4 to 6 minutes. Drain on paper towels and serve immediately.


Serves 4