Frog Legs with Pinot Grigio Mayo

Total Time:
12 hr 20 min
Prep:
10 min
Inactive:
12 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 pounds (6 to 8) frog legs, split
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • 2 tablespoons salt
  • 1 tablespoon ground white pepper
  • Oil, for frying
  • Pinot Grigio Mayo:
  • 1 bottle Pinot Grigio
  • 4 cups extra-heavy mayonnaise
  • Salt and freshly ground black pepper
Directions
  • The night before: Add the buttermilk to a large bowl with the frog legs. Cover the bowl and refrigerate overnight (at least a good 10 to 12 hours).

  • The day of: Mix the flour, salt and white pepper in a large bowl. Dredge the legs, in the flour mixture, coating them completely. Shake off all of the excess flour. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

  • Add the frog legs to the oil and fry until golden brown, about 3 to 5 minutes. Transfer to a serving platter and serve with the mayo.

Pinot Grigio Mayo:
  • In a large saute pan over low heat, add the wine and simmer to reduce it to a syrup. Cool and combine with mayonnaise in a small bowl. Season to taste, refrigerate until needed.


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