Frogs Legs Recipes

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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).

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

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.

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.

GARLIC FROG'S LEGS



Garlic Frog's Legs image

Make and share this Garlic Frog's Legs recipe from Food.com.

Provided by mozarth622

Categories     European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

16 large frog's legs or 32 small frog's legs
all-purpose flour
2 tablespoons butter
2 teaspoons corn oil
4 teaspoons garlic butter
salt
pepper
1 lemon, juice of
flat leaf parsley
lemon slice (to garnish dish)

Steps:

  • Clean legs under cold water and dry them.
  • With a small knife, make an incision between and bone of lower part of one leg and insert through the other (criss-cross).
  • Preheat oven to 400°F.
  • Salt and pepper each leg and cover them with flour.
  • In a saucepan add the butter and brown them 4 minutes each side.
  • In a small pot add the garlic butter, parsley, and lemon juice; simmer a few minutes.
  • Put the legs in an oven proof-baking dish; pour over the garlic sauce and bake for about 30 to 35 minutes.
  • Serve on preheated plates. Bon appetit.

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

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