Fried Frog Legs With Creamy Onion Mushroom Gravy Recipes

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FRIED FROG LEGS WITH CREAMY ONION-MUSHROOM GRAVY



Fried Frog Legs with Creamy Onion-Mushroom Gravy image

The delicate flavor of frog legs, enhanced with savory spices and sauteed until crispy, then served with a delicious, creamy onion gravy. Mouth wateringly delicious! The gravy can be served over rice or potatoes, or you can put the frog legs back into it to serve them smothered in gravy.

Provided by NCwriter

Categories     Everyday Cooking

Time 1h30m

Yield 4

Number Of Ingredients 26

1 ½ pounds meaty frog legs
1 cup milk
1 eggs, lightly beaten, divided
1 teaspoon garlic powder
½ teaspoon onion powder
1 cup all-purpose flour
¼ cup fine dry bread crumbs
2 tablespoons yellow cornmeal
½ teaspoon baking powder
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon ground thyme
¼ teaspoon cumin
1 teaspoon dried parsley
½ cup olive oil
3 tablespoons butter
1 small onion, diced
5 large mushrooms, diced
2 tablespoons all-purpose flour
1 cup milk
1 cup evaporated milk
1 teaspoon instant chicken bouillon granules
salt and pepper to taste

Steps:

  • Rinse frog legs and pat dry. Separate the legs at the joint if desired. Set aside. In a medium bowl, mix together 1 cup milk, half of the beaten egg (about 1 tablespoon), garlic powder, and onion powder. Place the frog legs into the mixture, cover and refrigerate for about one hour, stirring occasionally.
  • In a large bowl, stir together 1 cup flour, bread crumbs, cornmeal, baking powder, 2 teaspoons salt, 1 teaspoon pepper, cayenne, paprika, oregano, thyme, cumin and parsley. Mix well and set aside.
  • Heat the olive oil and butter in a large skillet or electric skillet set to medium heat. For an electric skillet, set to 325 degrees F (165 degrees C). Dip each frog leg portion into the flour and spice mixture, packing on as much of the dry mixture as you can. Place the coated frog legs into the pan so they are close but not touching. Cook for about 15 minutes, until browned and crispy, turning often to prevent burning. Take care, they will become more fragile as they cook. Remove from pan, and place on paper towels to drain.
  • Add the chopped onion and mushrooms to the skillet, and sprinkle them with chicken bouillon. Cook, stirring frequently until onions and vegetables are soft. Sprinkle the last 2 tablespoons of flour into the skillet, and stir to blend in. Cook, stirring constantly until the flour is browned. Mix together the remaining 1 cup milk, evaporated milk, and the other half of the beaten egg. Gradually mix into the skillet. Whisk or stir constantly until the gravy is thick and bubbly. Season to taste with salt and pepper. Add the frog legs, and serve them smothered with gravy.

Nutrition Facts : Calories 789.1 calories, Carbohydrate 52.2 g, Cholesterol 162.8 mg, Fat 46 g, Fiber 2.8 g, Protein 41.5 g, SaturatedFat 14.4 g, Sodium 1641.3 mg, Sugar 14.5 g

FRIED FROG LEGS



Fried Frog Legs image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 14

Oil, for frying
4 cups high-gluten flour
2 cups chicken fry
1/3 cup garlic powder
1/3 cup seafood seasoning, such as Old Bay
1/3 cup seasoned salt
1/3 cup black pepper
House Seasoning, recipe follows
2 pounds frog legs
2 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons lemon pepper seasoning
2 tablespoons seafood seasoning, such as Old Bay
2 tablespoons seasoned salt

Steps:

  • Preheat a fryer to 350 degrees F.
  • Combine the flour, chicken fry, garlic powder, seafood seasoning, seasoned salt, pepper and House Seasoning in a bowl. Mix thoroughly.
  • Prepare the wet batter by mixing 1 1/3 cups dry ingredients with 1 1/3 cups water in another bowl. Whisk thoroughly.
  • Dip the frog legs in the wet batter. Dip the frog legs in the dry mixture. Dip the frog legs again in the wet batter. Dip the frog legs again in the dry mixture.
  • Cook the frog legs in the oil in batches until the internal temperature is 145 degrees F, about 6 minutes.
  • Stir together the garlic powder, black pepper, lemon pepper, seafood seasoning and seasoned salt in a small bowl.

FRIED FROG LEGS WITH CREAMY ONION-MUSHROOM GRAVY



Fried Frog Legs with Creamy Onion-Mushroom Gravy image

The delicate flavor of frog legs, enhanced with savory spices and sauteed until crispy, then served with a delicious, creamy onion gravy. Mouth wateringly delicious! The gravy can be served over rice or potatoes, or you can put the frog legs back into it to serve them smothered in gravy.

Provided by NCwriter

Categories     Everyday Cooking

Time 1h30m

Yield 4

Number Of Ingredients 26

1 ½ pounds meaty frog legs
1 cup milk
1 eggs, lightly beaten, divided
1 teaspoon garlic powder
½ teaspoon onion powder
1 cup all-purpose flour
¼ cup fine dry bread crumbs
2 tablespoons yellow cornmeal
½ teaspoon baking powder
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon ground thyme
¼ teaspoon cumin
1 teaspoon dried parsley
½ cup olive oil
3 tablespoons butter
1 small onion, diced
5 large mushrooms, diced
2 tablespoons all-purpose flour
1 cup milk
1 cup evaporated milk
1 teaspoon instant chicken bouillon granules
salt and pepper to taste

Steps:

  • Rinse frog legs and pat dry. Separate the legs at the joint if desired. Set aside. In a medium bowl, mix together 1 cup milk, half of the beaten egg (about 1 tablespoon), garlic powder, and onion powder. Place the frog legs into the mixture, cover and refrigerate for about one hour, stirring occasionally.
  • In a large bowl, stir together 1 cup flour, bread crumbs, cornmeal, baking powder, 2 teaspoons salt, 1 teaspoon pepper, cayenne, paprika, oregano, thyme, cumin and parsley. Mix well and set aside.
  • Heat the olive oil and butter in a large skillet or electric skillet set to medium heat. For an electric skillet, set to 325 degrees F (165 degrees C). Dip each frog leg portion into the flour and spice mixture, packing on as much of the dry mixture as you can. Place the coated frog legs into the pan so they are close but not touching. Cook for about 15 minutes, until browned and crispy, turning often to prevent burning. Take care, they will become more fragile as they cook. Remove from pan, and place on paper towels to drain.
  • Add the chopped onion and mushrooms to the skillet, and sprinkle them with chicken bouillon. Cook, stirring frequently until onions and vegetables are soft. Sprinkle the last 2 tablespoons of flour into the skillet, and stir to blend in. Cook, stirring constantly until the flour is browned. Mix together the remaining 1 cup milk, evaporated milk, and the other half of the beaten egg. Gradually mix into the skillet. Whisk or stir constantly until the gravy is thick and bubbly. Season to taste with salt and pepper. Add the frog legs, and serve them smothered with gravy.

Nutrition Facts : Calories 789.1 calories, Carbohydrate 52.2 g, Cholesterol 162.8 mg, Fat 46 g, Fiber 2.8 g, Protein 41.5 g, SaturatedFat 14.4 g, Sodium 1641.3 mg, Sugar 14.5 g

SAUTéED FROG'S LEGS WITH MUSHROOMS AND ONIONS



Sautéed Frog's Legs With Mushrooms and Onions image

Make and share this Sautéed Frog's Legs With Mushrooms and Onions recipe from Food.com.

Provided by annconnolly

Categories     Wild Game

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 dozen frog's leg, medium size
salt and pepper
2 ounces butter
1 tablespoon flour
4 ounces white wine
4 ounces chicken broth
1/2 cup baby portabella mushrooms, sliced
1/2 cup shallot, chopped (or green onions)
1 egg yolk
1/4 cup cream
2 teaspoons dry sherry

Steps:

  • Sprinkle frog legs with salt and pepper.
  • Melt butter in sauté pan, add frog legs and simmer for 5 minutes.
  • Add flour, simmer again for 3 minutes. Add wine and chicken broth; simmer.
  • In another pan, sauté mushrooms with shallots.
  • Add to frog legs.
  • Cook until frog legs are done, about 5-10 minutes.
  • Before serving, bind with the egg yolk mixed with cream and sherry.

Nutrition Facts : Calories 433.4, Fat 31.3, SaturatedFat 19, Cholesterol 175.2, Sodium 381.3, Carbohydrate 15.2, Fiber 0.4, Sugar 1.7, Protein 5.5

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