Ingredients
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24 frog legs, skin removed
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1 cup all-purpose flour
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½ cup cornmeal
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1 (4 ounce) packet saltine crackers, crushed
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1 tablespoon ground black pepper
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2 teaspoons salt
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1 teaspoon minced onion
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2 eggs
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½ cup milk
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2 cups vegetable oil for frying
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1 cup peanut oil for frying
Directions
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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.
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Heat vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
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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.
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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.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 413 | Calories |
| 16g | Fat |
| 43g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 413 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 3g | 14% |
| Cholesterol 107mg | 36% |
| Sodium 1102mg | 48% |
| Total Carbohydrate 43g | 16% |
| Dietary Fiber 2g | 7% |
| Total Sugars 1g | |
| Protein 22g | 44% |
| Vitamin C 0mg | 0% |
| Calcium 72mg | 6% |
| Iron 5mg | 25% |
| Potassium 365mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
