About the Recipe
Ingredients
24 frog legs, skin removed
1 cup all-purpose flour
½ cup cornmeal
1 (4 ounce) packet saltine crackers, crushed
1 tablespoon ground black pepper
2 teaspoons salt
1 teaspoon minced onion
2 eggs
½ cup milk
2 cups vegetable oil for frying
1 cup peanut oil for frying
Preparation
Step 1
Rinse frog legs and pat dry; set aside. Combine flour, cornmeal, saltine cracker crumbs, pepper, salt, and onion in a large resealable bag; shake well to mix. Whisk eggs and milk together in a shallow bowl.
Step 2
Heat vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
Step 3
Dip legs into egg mixture in batches, then press into cracker mixture until evenly coated. Place the breaded legs, unstacked, onto a plate. Repeat with remaining legs.
Step 4
Lower breaded legs carefully into the hot oil in batches. Fry until golden brown, about 4 to 5 minutes on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining frog legs.
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