| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Frogs legs |
| Milk | ||
| Seasoned flour | ||
| Batter; (see following recipe) | ||
| Oil for deep frying | ||
| 1/2 | c | Flour |
| 1/2 | ts | Baking powder |
| 1/4 | c | Oil |
| 1/2 | c | Milk |
| 1 | Egg; seperated |
INSTRUCTIONS
BATTER 1. Soak the frogs legs in milk to cover for 30 minutes 2. Dry the frogs legs and dredge them in seasoned flour. Dip them into the batter and fry them in deep oil heated to 370 F for about 3 minutes, until puffed and golden brown. Drain on paper toweling. Batter: Sift the flour and baking powder into a bowl. Add the oil and combine thoroughly. Pour in milk and lightly beaten egg yolk. Beat with a rotary beater until smooth. Beat the egg white until stiff but not dry. Fold it gently into the mixture. Posted to Bakery-Shoppe Digest by Cheryl Perkins <victoria@rpmdp.com> on Feb 12, 1998
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