Try this Crispy Frog Legs recipe, or contribute your own.
Suggest a better descriptionWash frog legs thoroughly. Place in a large Dutch oven; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. Combine milk, egg yolks, olive oil, and 1/4 teaspoon salt; mix well. Beat egg whites until stiff; fold into batter. Sprinkle frog legs with salt and pepper; dip each in batter, and dredge in flour. Fry until golden brown in deep oil heated to 375 degrees. Drain on paper towels. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
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Serving Size: 1 Serving (706g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 465 | ||
Calories from Fat: 228 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 1058.3mg | 326 % | |
Sodium 356.5mg | 12 % | |
Potassium 384.4mg | 10 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 23.1g | ||
Protein 34.7g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 465
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