Breaded frog legs

Name: Breaded frog legs
Ingredients: 30 pairs of frog legs; 100 g flour; 2 eggs; 1 teaspoon salt; 1/2 teaspoon pepper; 100 ml oil; 1 lemon

Diverse - Breaded frog legs by Anamaria J. - Recipia

Breaded frog legs are usually served hot, as an appetizer or main course, with mujdei, a Romanian garlic sauce, or another sauce; they develop a golden crust in the pan. The flour and egg coat the legs in a thin layer, and the lemon juice is added at the end. I choose legs that are a similar size so they brown evenly. Prep: 20 minutes. Cook: 24 minutes. Total time: 44 minutes. Servings: 5. Approximately 360 kcal and 22 g protein per serving.

Ingredients

30 pairs of frog legs
100 g flour
2 eggs
1 teaspoon salt
1/2 teaspoon pepper
100 ml oil
1 lemon

Preparation

1. Pat the frog legs dry with paper towels. Put the flour in a dish and beat the eggs with 1 teaspoon of salt and 1/2 teaspoon of pepper. 2. Dredge the legs in flour, then dip them in the beaten egg so they are coated on all sides. 3. Heat the 100 ml of oil in a frying pan and fry the legs in 6 batches, 5 pairs at a time, for 4 minutes each. Turn them halfway through; they are ready when the crust is golden and the meat is opaque. 4. Remove them to paper towels and drizzle with the juice of the lemon.

Notes

Legs of a similar size cook more evenly; if they are very large, they need more time in the pan. Patting them dry helps the flour stay in a thin layer. Don't crowd the pan: when too many are fried at once, the oil cools and the crust softens. Serve them with mujdei while they're hot. Keep in the fridge for up to 3 days; for a gluten-free version, replace the flour with 100 g rice flour, but keep the eggs.