Yield: 1 Servings
|Jumbo frogs legs; trimmed
|Seasoned flour for dredging
|Garlic clove; finely chopped
|Lemon juice to taste
|Finely chopped parsley
1. Soak the frogs legs in water to cover for 2 hours. Drain and dry well.
Dip the frogs legs in milk, then dredge in seasoned flour.
2. Add peanut oil to a skillet to the depth of ¼ inch. When its hot, cook the frogs legs on all sides, 6 to 8 minutes.
3. Transfer the frogs legs to a hot platter and pour off and discard the oil from the skillet. Add the butter to the skillet and cook to a brown.
Add the garlic, the pour the butter over the frogs legs. Sprinkle with lemon juice and chopped parsley and serve immediately.
Posted to Bakery-Shoppe Digest by Cheryl Perkins <victoria@...> on Feb 12, 1998