Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fried Frog Legs
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- #23995
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
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
directions
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.
added by
macleodkat
nutrition data
413 calories, 3 grams fat, 27 grams carbohydrates, 69 grams protein per serving. This recipe is low in fat.
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