Type what you have

Ingredients

• ✓ frog leg
• sugar
• garlic salt
• black pepper
• oil
• egg
• cornstarch or tapioca starch
• butter
• garlic
• salt
• soy sauce
• lime juice
• chili paste
• sugar
• garlic
• sesame oil

Instructions

1. 1 Place the frog legs into a bowl and sprinkle with a mixture of 2 teaspoons sugar, garlic salt, and black pepper. Toss until evenly coated, then set aside to marinate for 30 minutes.
2. 2 Heat at least 2 inches of oil in a large, heavy pot to 350 degrees F (175 degrees C).
3. 3 Mix the frog legs in the beaten egg to coat, then drain off excess. Toss in cornstarch, and shake off excess. Fry in hot oil until golden brown and cooked through; 4 to 5 minutes. Turn once to insure they cook evenly.
4. 4 While the frog legs are cooking, melt butter in a small skillet over medium heat; stir in 2 teaspoons of minced garlic. Cook gently for about 3 minutes until the garlic softens, season with salt to taste.
5. 5 When the frog legs have finished cooking, drain well on paper towels, then place onto a serving dish. Pour garlic-butter sauce overtop; serve with dipping sauce.
6. 6 To make the dipping sauce, stir together the soy sauce, lime juice, chili paste, 1 teaspoon of sugar, and 1 teaspoon of minced garlic in a small bowl. Season to taste with sesame oil if desired.

By LN

Ingredients

• ✓ frog leg
• milk
• cornmeal
• all-purpose flour
• seafood seasoning
• cooking spray

Instructions

1. 1 Place frog legs in a bowl and pour milk over the top. Cover and refrigerate for 1 hour.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Meanwhile, combine cornmeal, flour, and seafood seasoning in a gallon-sized resealable plastic bag. Seal and shake to combine.
4. 4 Remove 1 pair of frog legs from the milk, letting excess drain back into the bowl. Place in the bag with the seasoned cornmeal mixture and shake to coat. Dip the frog legs back in the milk and return to the cornmeal mixture. Shake to coat once more and transfer to a plate. Repeat with remaining frog legs.
5. 5 Spray the air fryer basket with cooking spray and add as many frog legs as you can without overlapping. Spray the tops with cooking spray. Work in batches if needed.
6. 6 Air fry for 5 minutes. Spray any chalky spots with cooking spray. Continue cooking until crispy, about 3 minutes more. Transfer to a plate and repeat with remaining batches.

By Soup Loving Nicole

Ingredients

• ✓ frog leg
• all-purpose flour
• cornmeal
• saltine cracker
• black pepper
• salt
• onion
• egg
• milk
• vegetable oil
• peanut oil

Instructions

1. 1 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.
2. 2 Heat vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
3. 3 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.
4. 4 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.

By AnimalWhiz

Ingredients

• ✓ frog leg
• milk
• egg
• garlic powder
• onion powder
• all-purpose flour
• bread crumb
• cornmeal
• baking powder
• salt
• black pepper
• cayenne pepper
• paprika
• oregano
• thyme
• cumin
• parsley
• olive oil
• butter
• onion
• mushroom
• all-purpose flour
• milk
• evaporated milk
• chicken bouillon granules
• salt
• pepper

Instructions

1. 1 Rinse frog legs and pat dry. Separate the legs at the joint if desired. Set aside. In a medium bowl, mix together 1 cup milk, half of the beaten egg (about 1 tablespoon), garlic powder, and onion powder. Place the frog legs into the mixture, cover and refrigerate for about one hour, stirring occasionally.
2. 2 In a large bowl, stir together 1 cup flour, bread crumbs, cornmeal, baking powder, 2 teaspoons salt, 1 teaspoon pepper, cayenne, paprika, oregano, thyme, cumin and parsley. Mix well and set aside.
3. 3 Heat the olive oil and butter in a large skillet or electric skillet set to medium heat. For an electric skillet, set to 325 degrees F (165 degrees C). Dip each frog leg portion into the flour and spice mixture, packing on as much of the dry mixture as you can. Place the coated frog legs into the pan so they are close but not touching. Cook for about 15 minutes, until browned and crispy, turning often to prevent burning. Take care, they will become more fragile as they cook. Remove from pan, and place on paper towels to drain.
4. 4 Add the chopped onion and mushrooms to the skillet, and sprinkle them with chicken bouillon. Cook, stirring frequently until onions and vegetables are soft. Sprinkle the last 2 tablespoons of flour into the skillet, and stir to blend in. Cook, stirring constantly until the flour is browned. Mix together the remaining 1 cup milk, evaporated milk, and the other half of the beaten egg. Gradually mix into the skillet. Whisk or stir constantly until the gravy is thick and bubbly. Season to taste with salt and pepper. Add the frog legs, and serve them smothered with gravy.

By NCwriter