Frogs Legs Provencale
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




18 jumbo frogs legs, trimmed
milk
seasoned flour, for dredging
peanut oil
3 tablespoons butter
1 garlic clove, finely chopped
lemon juice, to taste
finely-chopped parsley

Preparation

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 1/4 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.

About


Look for frog leg's in upscale or European markets.