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. —coffeefoodwrite
Ingredients
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1 pound
frog legs
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A few tablespoons Chubritza (for dipping)
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flour
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2
eggs (beaten)
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salt
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pepper
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oregeno
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paprika
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olive oil
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butter
Directions
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Wash and dry frog legs completely
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Dip legs in flour mixed with salt, pepper, oregano and paprika; then dip in egg wash.
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Sauté in olive oil and butter until golden (depending on size of legs – approximately 3 minutes per side).
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Serve while hot. Dip in Chubritza set out in small dipping plates.
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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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