Frog Legs Recipes

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FRIED FROG'S LEGS



Fried Frog's Legs image

Simple recipe for delicious frog's legs that are breaded with cracker crumbs and cornmeal, then fried in oil.

Provided by AnimalWhiz

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 6

Number Of Ingredients 11

24 frog's legs, skin removed
1 (4 ounce) packet saltine crackers, crushed
1 cup all-purpose flour
½ cup cornmeal
1 teaspoon minced onion
2 teaspoons salt
1 tablespoon ground black pepper
2 eggs
½ cup milk
2 cups vegetable oil for frying
1 cup peanut oil for frying

Steps:

  • Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
  • Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
  • Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.

Nutrition Facts : Calories 413 calories, Carbohydrate 42.9 g, Cholesterol 107.1 mg, Fat 16.3 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 2.8 g, Sodium 1102 mg, Sugar 1.4 g

AIR FRYER FROG LEGS



Air Fryer Frog Legs image

Crispy air-fried frog legs for a healthier alternative...

Provided by Soup Loving Nicole

Categories     100+ Everyday Cooking Recipes

Time 1h35m

Yield 4

Number Of Ingredients 6

1 pound frog legs
2 cups milk
2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons seafood seasoning (such as Old Bay®)
cooking spray

Steps:

  • Place frog legs in a bowl and pour milk over the top. Cover and refrigerate for 1 hour.
  • Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  • Meanwhile, combine cornmeal, flour, and seafood seasoning in a gallon-sized resealable plastic bag. Seal and shake to combine.
  • Remove 1 pair of frog legs from the milk, letting excess drain back into the bowl. Place in the bag with the seasoned cornmeal mixture and shake to coat. Dip the frog legs back in the milk and return to the cornmeal mixture. Shake to coat once more and transfer to a plate. Repeat with remaining frog legs.
  • Spray the air fryer basket with cooking spray and add as many frog legs as you can without overlapping. Spray the tops with cooking spray. Work in batches if needed.
  • Air fry for 5 minutes. Spray any chalky spots with cooking spray. Continue cooking until crispy, about 3 minutes more. Transfer to a plate and repeat with remaining batches.

Nutrition Facts : Calories 511.7 calories, Carbohydrate 85.1 g, Cholesterol 61.2 mg, Fat 4.5 g, Fiber 4.3 g, Protein 29.4 g, SaturatedFat 1.8 g, Sodium 932.4 mg, Sugar 7 g

FROGS' LEGS



Frogs' Legs image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 6

14 ounces (400 grams) garlic
2 ounces (100 grams) flat leaf parsley
1 1/2 ounces (60 grams) unsalted butter
2 1/4 pounds (1 kilogram) fresh frogs legs
A bowl of plain flour mixed with salt and ground black pepper
2 1/8 cups (500 milliliters) goose fat

Steps:

  • Garlic puree: Place the garlic cloves in a saucepan of boiling water. Bring to a boil, drain and repeat 3 times. Once fairly soft, you will find they peel very easily. Place cloves in the blender and blend until thick, smooth, and glossy. Set aside.
  • Parsley sauce: Wash the parsley. Pick the leaves off, place in boiling water, and simmer gently for 3 to 4 minutes. Run under cold water to stop further cooking. Place leaves in a blender and blend to a paste. Squeeze the puree through a sieve, place in a saucepan with a little water, enough to obtain the consistency of a coulis. Cook until it covers the back of a spoon smoothly and evenly. Set aside.
  • Frogs legs: Remove two muscles from the shin part of the leg. Roll the legs in the bowl of plain flour mixed with salt and ground black pepper. Fry gently in the goose fat and butter in a shallow saute pan. Cook the legs until crispy and slightly browned on the outside, about 3 to 5 minutes. Place on a kitchen towel to absorb the excess grease.
  • This dish is best served on a white plate, as it is so colorful. Place a layer of the parsley puree all over the plate. Create a small mound of garlic puree in the middle. Uniformly place the frogs' legs around the garlic in a circle. About 12 frogs' legs per person is recommended.

SIMPLE SAUTEED FROG'S LEGS



Simple Sauteed Frog's Legs image

When I was a kid my grandmother used to fix frog legs this way and I still fix them like this now. Nothing fancy, just simple old fashion cooking.

Provided by Chuck in Killbuck

Categories     Wild Game

Time 1h20m

Yield 1 batch

Number Of Ingredients 6

frog's leg (large or small)
milk (as needed)
salt
pepper
flour (as needed)
5 -6 tablespoons butter

Steps:

  • Soak frog legs in milk for 1 hour, turning every 15 minutes.
  • Remove from milk and salt and pepper them lightly, and coat them in flour.
  • In a skillet bring the butter to a sizzle and add frog legs.
  • Sauté legs uncovered until they're golden brown on both sides (turning as needed).

FROGS LEGS



Frogs Legs image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 pairs of frogs legs
All purpose flour
Clarified butter
Salt, black pepper
2 garlic cloves, finely smashed
2 tablespoons parsley, roughly chopped
1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh chives, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh tarragon, finely chopped, or 1 teaspoon dried*
1/4 cup Calvados, heated
1/4 cup dry white wine, plus 2 tablespoons
Large Granny Smith apple
2 tablespoons sour cream
2 tablespoons Worcestershire sauce
2 teaspoons capers

Steps:

  • Separate frogs legs and dry thoroughly with a cloth. Lightly flour. Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes. Add the herbs in the pan and then pour over heated Calvados and set alight - give the pan a good shake and then add the dry white wine. Reduce the heat - cover and allow to cook gently for 4 minutes. Cut the apple in half - scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes. Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish - coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves.

FROG LEGS



Frog Legs image

Make and share this Frog Legs recipe from Food.com.

Provided by Az B8990

Categories     European

Time 19m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

12 frog's legs
2 eggs
1 lemon juice
2 parsley sprigs, chopped
dried breadcrumbs (fine)
salt (to taste)
pepper (to taste)
oil

Steps:

  • Preheat oven at 375°F.
  • Remove skin from frog legs. Wash and drain.
  • Add lemon juice, salt and pepper to frog legs.
  • Beat eggs in a separate bowl. Add chopped parsley.
  • Soak frog legs in the eggs.
  • Roll frog legs in bread crumbs
  • Add enough oil to a large pan to allow for frying. Fry frog legs in the oven for 3 to 4 minutes.

Nutrition Facts : Calories 26.6, Fat 1.7, SaturatedFat 0.5, Cholesterol 70.5, Sodium 23.6, Carbohydrate 0.8, Sugar 0.3, Protein 2.1

FROG'S LEGS (FRENCH STYLE)



Frog's Legs (French Style) image

This is not just a meal, it's an evening event to be savored over several hours with family and friends. While stationed in Germany near the French border, we used to drive across to a little mom and pop place that served only frog legs. They were small, served in a shallow soup bowl, covered with sauce, and a plate of sliced French bread for dipping. They would bring 1/2 your order at a time, so the sauce would not get cold before you finished. No eating utensils were provided; just bowls of warm water with lemon slices for dipping fingers in. We would spend the entire evening eating, dipping, and sipping. I couldn't get the old man to give me his recipe, this is as close as I can get. Note: if you can't find the Calvados, use any good French brandy.

Provided by Pokey in San Antonio

Categories     Wild Game

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 29

20 small frog's legs
1 cup flour
4 tablespoons clarified butter
3 garlic cloves (minced)
4 tablespoons fresh parsley (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh chives (finely chopped)
2 tablespoons fresh tarragon (finely chopped)
1/2 cup calvados (apple brandy, warmed)
1/2 cup dry white wine
1/4 cup sour cream
1/4 cup Worcestershire sauce
4 teaspoons capers
20 frog's legs
1 cup flour
4 tablespoons clarified butter
3 garlic cloves (minced)
4 tablespoons fresh parsley (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh chives (finely chopped)
2 tablespoons fresh tarragon (finely chopped)
1/2 cup calvados (apple brandy, warmed)
1/2 cup dry white wine
1/4 cup sour cream
1/4 cup Worcestershire sauce
4 teaspoons capers
4 cups warm water
2 lemons (sliced)
2 loaves French bread (sliced)

Steps:

  • Do one batch at a time. Cook both batches prior to the meal. Serve 1/2 at a time while keeping the second batch warm.
  • Dry frog legs and lightly flour.
  • Pour brandy into a sauce pan and warm on low.
  • Gently fry frog legs in clarified butter.
  • Add the garlic and continue to saute, turn after two minutes.
  • Add herbs. Remove from heat and add the warmed brandy. Return to heat to ignight.
  • Shake pan to mix, then add white wine.
  • Reduce the heat, cover and cook for another 4 minutes.
  • Season with salt and pepper. Add sour cream, Worcestershire sauce, capers, and another splash of white wine.
  • Serve in first batch shallow soup bowl with plenty of sauce. No eating utensils, but plenty of napkins and individual bowls of warm water with a slice of lemon in each for dipping fingers inches Have plenty of warm french bread for dipping, and wine for sipping.
  • Serve second batch, and keep the bread and wine flowing.

Nutrition Facts : Calories 1223.2, Fat 37.2, SaturatedFat 20, Cholesterol 73.7, Sodium 1923.4, Carbohydrate 185.6, Fiber 12.1, Sugar 5, Protein 30.2

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