Frog legs are often fried, especially in the Southern United States. Frying them is about as easy as you can get. All you need is some frogs' legs, cornmeal, salt and canola oil -- you can step it up and marinate them first but if you have them as fresh as we did, there is no need. The trick to frogs' legs, like chicken, and really any protein, is not to overcook them. When frying, it's pretty easy. Heat your oil to 325 degrees, some say 350 or higher, but I think a little longer at the lower temperature makes for a crispier exterior. —The Perennial Plate
as many as you can catch
buttermilk for marinade (optional)
frog legs (as many as you want to eat!)
salt (or to taste)
pinch of ground clove
pinch of ground ginger
In This Recipe
Marinate frogs' legs overnight in buttermilk - not necessary, but a tasty and tenderizing addition.
Combine cornmeal and spices in a large bowl for dredging. Remove frog legs from marinade and dredge through the corn meal mixture. Fry in small batches at 325 degrees for about 6-7 minutes. Serve with homemade ketchup (recipe also on food52).
Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!