16 small pairs frog legs OR 8 large pairs frog legs 1 cup buttermilk 1 cup corn flour 1/2 teaspoon salt Lard or oil (for frying) 1 bunch parsley, washed and dried 2 lemons, quartered
Prepare legs by cutting off backbone (if any remains) with a pair of poultry shears. Cut legs in two where they join. If they are fresh, parboil 3 minutes in acidulated water (1 portion lemon juice to 4 portions water), drain and pat dry, Soak for 1 hour in the buttermilk.
Mix flour with seasonings in a paper bag, add legs, and shake to coat them. Heat lard or oil until hot but not smoking, 375 degrees F, and fry legs a few at a time until golden brown, 2 or 3 minutes. Fry parsley about 1 minute, drain on paper towels, and serve with the frog legs and lemon quarters.
413 calories, 3 grams fat, 27 grams carbohydrates, 69 grams proteinper serving. This recipe is low in fat.