Frogs' Legs Fried
Ingredients
Directions
Prepare
Place the frogs' legs in boiling water with salt and lemon juice.
Let them remain for five minutes, then drain and wipe dry.
Fry
Dip the legs in fritter batter.
Fry in deep boiling fat until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Frogs' legs
- The main protein, which becomes tender and firm when cooked.
- Fritter batter
- Forms a crisp golden coating that helps seal in moisture during frying.
- Deep boiling fat
- Transfers heat quickly to brown the batter and crisp its surface.
The step that matters
Fry in deep boiling fat until golden brown.. The fat must be very hot so the batter sets and crisps quickly. If the fat is too cool, the coating absorbs oil, becoming greasy and soggy instead of crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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