Sautéed Frog Legs w/ Chubritza

By • January 21, 2010 • 0 Comments

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Author Notes: The key to a good frog leg is to make sure they are nice and small (no larger than 3-4 inches long) and to try to get them fresh if you can. (Frozen is okay but fresh is a little more tender). Chubritza is an Eastern European spice blend consisting of oregano, paprika, salt and other spices. coffeefoodwritergirl

Serves 6-8

  • 1 pound frog legs
  • A few tablespoons Chubritza (for dipping)
  • flour
  • 2 eggs (beaten)
  • salt
  • pepper
  • oregeno
  • paprika
  • olive oil
  • butter
  1. Wash and dry frog legs completely
  2. Dip legs in flour mixed with salt, pepper, oregano and paprika; then dip in egg wash.
  3. Sauté in olive oil and butter until golden (depending on size of legs – approximately 3 minutes per side).
  4. Serve while hot. Dip in Chubritza set out in small dipping plates.
  5. Note: If you don’t have or can’t find Chubritza, this recipe can also be made just dipped in flour, without the egg wash and eaten plain...yummy little buttery snacks!
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