Since it’s the festive season to be jolly and to be SHARING, here’s another recipe I gotten off Food Network!
This is a pretty special recipe that the frog princess thought would be viable to add-on to the menu for next year’s special event as a Entrée!
So may I present to you the recipe:
- Prep Time: 10mins
Cook Time: 10 minutes
Inactive Prep Time: 12hr
- 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
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
Though preparation(Inactive) is a little long but to get the meat soaked in buttermilk so that it taste fab, why not? You would also like to substitute your favourite white wine to create the Mayo.
Now, enjoy your dish!