Author Notes
I try anything once before I say, "I don't like it." How else would you know? Frog legs are ones that I'm glad I tried. My mother cooked them in a curry sauce when I was about 12 years old. Now I do these like batter-fried fish. Don't fret. They tastes just like chicken, just juicier. Who doesn't like fried food, anyways? —DinnerDiva PGH
Ingredients
- Battered Frog Legs
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1 quart
fry oil
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2
eggs, beaten
-
1 cup
prosecco
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12 ounces
flour (by weight)
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1 tablespoon
baking powder
-
20 pieces
separated small frog legs
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1 cup
seasoned rice wine vinegar
- Tangy Sweet Garlic-Chili Sauce
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2 tablespoons
freshly-squeezed lime juice
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2 ounces
soy sauce
-
1 cup
sweet chili sauce
-
3 tablespoons
minced garlic
-
1/2 cup
thinly-sliced scallions
-
1 tablespoon
sriracha sauce
Directions
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Heat oil in deep fryer to 365 degrees F.
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In a large mixing bowl, whisk beaten eggs and sparkling wine together.
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Set aside 4 ounces of flour; mix remaining flour with baking powder, salt and white pepper in a medium bowl.
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Incorporate seasoned flour mix with wet ingredients in large bowl until lumps are gone.
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Pour seasoned rice vinegar over individual frog legs arranged in a single layer on the bottom of a non-reactive baking pan or dish. Let sit for 8 minutes.
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To make the sauce, set aside two tablespoons sliced scallions; mix all remaining components in a small bowl.
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When oil reaches to set temperature, drain frog legs.
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Using a pair of tongs, pick up a frog leg from the skinny end. Lightly coat with flour reserved earlier; dip in batter; and fry in oil. Repeat this step until no more than 10 frog legs are in fryer at one time.
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Remove frog legs, most likely in the order they went into fryer, after about 2-3 minutes of cooking or when they float to the surface and internal temperature reaches 165 degrees F. Place on paper towel.
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Applying the previous two steps, finish preparing the rest of the frog legs,
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Place fried frog legs on a serving plate or platter; pour sauce over. Garnish with sliced scallions reserved earlier.
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