Photo: Frog Legs with Pinot Grigio Mayo Recipe
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
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:
- 1bottle Pinot Grigio
- 4 cups extra-heavy mayonnaise
- Salt and freshly ground black pepper
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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By cupcake absolute
Near Yorktown,VA.
on September 09, 2011
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I have had Frog's Legs. This recipe is terrific.The Restaurant is no longer,now can have them again or replace with Chicken Legs.Original was "rolled" into Egg batter and then in finely crushed Cracker crumbs seasoned w/ Fresh Parsley.Garlic and Onion powders.Fried and deliciously crunchy.Yes,Did Taste of Chicken.This is a Perfect way to try a new Protein or replace with Chicken Legs.No disappointments here. A great DDD's nostalgia redux.
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