Printable frog legs recipes


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Basic Frog Leg recipe


      2 to 2 1/2 pounds small frog legs


      1/3 cup lemon juice


      crushed ice


      1/3 cup milk


      2 eggs -- separated


      2 teaspoons vegetable oil


      salt and pepper


      2 cups all-purpose flour


      vegetable oil for deep frying


Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs with salt and pepper; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375. Fry frog legs until golden brown. When you remove the frog legs transfer to paper towels to drain.

Serves 4 to 6.



Frogs'  Legs a la Provencale


1.5 lbs of frogs' legs, rinsed an's sponged dry


1/4 cup of olive oil

2 eggs, beaten

Salt, Pepper

1 lemon

chopped parsley mixed with 2 cloves of garlic and pounded into a paste


Much the same as with making fried chicken, season the legs, run them through flour, dip the legs in the beaten eggs and place them in hot oil .Cook high and turn them until lightly colored and crispy, about 5 minutes .Then place them on a serving tray and sprinkle with lemon juice.


Braised Frog Legs


Use 8 large frog legs. Roll the legs in flour. Melt butter in a skillet.Add half a cup of onions.Brown frogs legs and reduce heat.Add 3/4 a cup of chicken stock..Cover skillet and cook legs till tender, about 10 minutes. Saute butter and a cup of bread crumbs and roll legs in bread crumbs.



Frog's Legs la Parisienne

16 large frog legs boiling water juice of 1/2 lemon salt and pepper, a pinch of each 2 eggs, well-beaten fine dry bread crumbs fat, for deep frying Onion cream sauce 2 tbsp. butter 2 tbsp. all-purpose flour 1 1/2 c. light cream 1/2 tsp. salt 2 tbsp. minced onion 1 tbsp. minced parsley 1 egg, well-beaten

  1. Blanch frog legs in boiling water with lemon juice and salt and pepper.
  2. Dip legs into eggs and roll in bread crumbs. Deep fry at 370F (190C) for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer). Serve with onion sauce.Drain legs and pat dry.


Fried Frog Legs #1

One dozen frog legs, milk, one cup flour, two teaspoons salt, two teaspoons red pepper, 1/4 cup corn meal. Soak frog legs in milk for at least one hour. Mix salt, flour, pepper and corn meal. Cover frog legs with mixture. Meat cooking oil hot enough to light a kitchen match and use enough cooking oil to cover legs. fry about four minutes or until light brown. Do not over cook.


Fried Frog Legs #2

One dozen frog legs, 1 cup lemon juice, 4 eggs, 2 cups crushed crackers or bread crumbs, 1 tablespoon salt, 2 teaspoons pepper, 1 cup minced parsley, 4~6 lemons.

Remove skin from frogs legs and parboil for five minutes. remove legs and dry. Sprinkle with salt and pepper and add lemon juice. Allow to stand for ten minutes. Dip into batter made with beaten egg yolks, beaten egg whites and crumbs. Fry in oil until nicely browned. serve on fried parsley with pieces of lemons


Broiled Frog Legs

One dozen frog legs, one cup lemon juice, 1/2 cup olive oil, two teaspoons pepper, one table spoon salt, 1 head lettuce

Clean and skin frog legs. Scald in a little boiling water into which the lemon juice has been added. drain and dry. Brush with olive oil and sprinkle with salt and pepper. Broil on both sides with double hand broiler, turning often. Serve on lettuce. Garnish with lemon.


Frog Legs a la Poulette

One dozed frog legs, one cup lemon juice, two teaspoons pepper, one tablespoon salt, 1/4 cup butter, two tablespoons flour, one quart fish stock, two cups diced mushrooms, three egg yolks.

Clean and skin frog legs. Place in saucepan with seasonings and lemon juice. Cover with water and simmer until tender.. drain, remove bones. Make a sauce with flour, butter and fish stock. Add mushrooms and frog leg meat. simmer foe ten minutes. Remove from heat and stir in beaten egg yolk


Frog Legs in Piquante Sauce

One dozen frog legs, two tablespoons flour, four tablespoons cooking oil, one large chopped onion, two cloves  chopped garlic, 1/4  chopped bell pepper, one stalk chopped celery, one 6oz can tomato sauce, 1 can Ro-Tel (southwestern style) tomatoes, lemon pieces, 1/4 cup  green onion tops, 1/4 cup  fresh parsley.


Season frogs legs with salt. Brown frog legs in cooking oil and set aside. Make a roux in a heavy Dutch oven with flour and enough oil to blend and brown over a medium heat until a rich golden brown color. Add onion,garlic, bell peppers, celery and stir to blend. Mixture will be thick. Add tomato sauce and canned tomatoes and stir. Next add the frog legs. Stir gently to cover frog legs. Cover tightly and simmer on medium heat until tender. Time will vary according to the size of the frog legs. When tender, check gravy, if it is too thick add water. Stir in green onion tops, parsley and lemon pieces. Serve over rice, allow one cup of rice per person. Serves 4~5 people.


Stewed Frog Legs

One dozen frog legs, one tablespoon butter, one tablespoon flour, one cup of water, one cup oyster water or fish stock, one sprig parsley, one sprig thyme, one sprig sweet marjoram, 10 allspice, one clove, one egg yolk, croutons, 2 dozen oysters.

Scald frog legs about three minutes in boiling water with a half cup of lemon juice and salt.  take out and dry. Put a tablespoon of butter in a frying pan. As it starts to melt, add a tablespoon of flour and stir. When it becomes brown, add one cup of water and one cup oyster water.Add frog legs as it begins to boil and add pepper, salt sprig of thyme and sweet marjoram, 1 allspice, clove and a dash of Cayenne. Let it simmer 15 minutes then take off the heat.Add one yolk of a beaten eggand blend well. Serve with garnishes of croutons fried in butter and lemon slices, place oysters on top.


Marinated frog legs for bbq


12 large frog legs

1 teaspoon of salt

1/2 cup vegetable oil

grated peel and juice of 1/2 a lemon

3 tablespoon minced purple onion

1 teaspoon dried basil

1 teaspoon dry mustard

2 tablespoon chopped parsley

1 clove garlic minced

1/4 cup butter of margarine


Place 12 large frog legs in a single layer on a baking dish

mix oil, lemon and juice, onion parley, basil, salt, mustard into a marinade

Take 1/3 cup of marinade on cover frog legs and cover with saran wrap and chill for 3 hours, turning from time to time

Brush grill with vegetable oil

drain frog legs

Grill frog legs over medium heat covered for 3 minutes

Turn frog legs and cook an additional 3 minutes until meat is no longer pink

Combine reserved marinade with butter and garlic in sauce pan, cook until butter is melted and pour over frog legs


Deep fried frog legs


Dredge frog legs in flour

Dip frog legs in mixture of 2 cups butter milk and 1/2 cup of hot sauce

Coat with Panko bread crumbs mixed with salt, paprika and cayenne pepper

Heat oil in skillet to 350 to 375, oil deep enough to cover legs

Cook  6 to 8 minutes


Italian frog legs


Cut into drumettes

Put some flour in a pan

Break some eggs and put them in another pan

Beat the eggs

Make fresh bread crumbs from white bread, one piece per pair and mix in food processo, put bread crumbs in a bowl

Mix bread crumbs with 2/3 a cup Parmesan cheese, 1/2 teaspoon garlic powder,1 teaspoon salt and 1 teaspoon oregeno

Heat a skillet

Dip frog legs in flour, then in eggs and last in the bread crumb mixture

Cook unti you have a nice brown crust and no longer pink inside