| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Game | 1 | Servings | |
INGREDIENTS
| Frog legs | ||
| Milk | ||
| Eggs | ||
| Flour seasoned with salt and pepper | ||
| Premium Saltine cracker crumbs | ||
| Crisco |
INSTRUCTIONS
Rinse thawed frog legs lightly with cold water and place them in a bowl. Cover with milk and refrigerate for 8 to 24 hours. Take them directly from the milk and shake in a bag with flour, salt and pepper. Then, dip the frog legs in an egg batter and roll them in cracker crumbs. Fry in plenty of hot grease for 3 to 4 minutes on each side. Do not overcook or STEAM. DEBBIE MORGAN (MRS. BIFF) REFRIGERATE 8-24 HOURS From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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