Directions:
- In a small bowl, dissolve the yeast in the lukewarm water and allow to stand for 3 or 4 minutes.
- Add the flour, salt and pepper and beat until thoroughly blended.
- Let the batter stand at room temperature for about 1 1/2 hours.
- Wash the frog legs well in cold water, then use a sharp knife to peel the skin from the legs (it should strip off easily, like a glove).
- Place the skinned legs in a medium saucepan, pour enough boiling water into the pan to cover the legs, then drain at once and pat dry with paper towels.
- In a large, heavy skillet, heat the shortening or oil over medium high heat until hot but not smoking.
- Dip the frog legs in the batter, turning to coat well, and fry until golden bown and cooked through, about 4 to 6 minutes.
- Drain on paper towels and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.62 Kcal (1476 kJ) | ||
| Calories from fat | 248.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.65g | 43% | |
|---|---|---|---|
| Sodium | 291.88mg | 12% | |
| Potassium | 46.87mg | 1% | |
| Total Carbs | 24.34g | 8% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 3.55g | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 6.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 582.48 Kcal (2439 kJ) | ||
| Calories from fat | 411.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.68g | 43% | |
|---|---|---|---|
| Sodium | 482.14mg | 12% | |
| Potassium | 77.42mg | 1% | |
| Total Carbs | 40.21g | 8% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 2.11g | 5% | |
| Protein | 5.87g | 7% | |
| Iron | 0.6mg | 2% | |
| Calcium | 10.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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