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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
Battered Frog Legs
- 1 quart fry oil
- 2 eggs, beaten
- 1 cup prosecco
- 12 ounces flour (by weight)
- 1 tablespoon baking powder
- 20 pieces separated small frog legs
- 1 cup seasoned rice wine vinegar
Tangy Sweet Garlic-Chili Sauce
- 2 tablespoons freshly-squeezed lime juice
- 2 ounces soy sauce
- 1 cup sweet chili sauce
- 3 tablespoons minced garlic
- 1/2 cup thinly-sliced scallions
- 1 tablespoon sriracha sauce
- Heat oil in deep fryer to 365 degrees F.
- In a large mixing bowl, whisk beaten eggs and sparkling wine together.
- Set aside 4 ounces of flour; mix remaining flour with baking powder, salt and white pepper in a medium bowl.
- Incorporate seasoned flour mix with wet ingredients in large bowl until lumps are gone.
- 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.
- To make the sauce, set aside two tablespoons sliced scallions; mix all remaining components in a small bowl.
- When oil reaches to set temperature, drain frog legs.
- 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.
- 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.
- Applying the previous two steps, finish preparing the rest of the frog legs,
- Place fried frog legs on a serving plate or platter; pour sauce over. Garnish with sliced scallions reserved earlier.
- This recipe was entered in the contest for Your Best One-Bite Party Snack
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