Deep Fried Frog Legs
Frogs are available in village markets, and frog legs frozen at Makro, with a price. The local village frogs are fine. I only use the legs, offer the rest of the frogs to a local friend and more than likely they will take them off your hands.
Ingredients
- 12 frog legs, skinned, cleaned, (6 pair)
- 30 saltine crackers, finely crushed
- 1 cup all purpose flour
- ½ cup yellow cornmeal
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 tablespoon black pepper
- 2 eggs
- ½ cup milk
- cooking oil, for frying
Instructions
- Skin the frog legs if not already skinned and cut off the feet. Make a slight cut behind the knees to cut the tendons (keeps the legs from moving in the pan for fresh legs).
- Add the flour, cracker crumbs, cornmeal, onion powder, salt, and pepper to a large zip bag. Zip the bag closed and shake to mix.
- In a bowl, whisk together the eggs and milk.
- Heat some oil in a large non stick pan, you want about ½ inch of oil. You want the oil hot but not smoking.
- When the oil is hot. Dip a few frog legs in the egg mixture and let the excess drip off, then place in the zip log bag with the flour mixture, close, and shake.
- Remove the legs with tongs (prevents you from getting clumpy, sticky fingers) and carefully place in the hot oil. Repeat with the legs until all are coated and ready.
- Cook the legs until golden brown on each side, about 3-4 minutes per side.
- Remove the legs to paper towels to drain.
- Serve.
Notes
I bought 3 whole (skinned, cleaned) frogs at the village market for 60 Baht ($1.81) and just the legs, with feet removed, came out to 190 grams (6.7 oz). I will say 6 legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)
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