Garlic Butter Fried Frog Legs
Crispy fried frog legs are a culinary adventure you need to try at least once! Golden, crunchy, and tasty with a garlicky, buttery sauce, they just might surprise you!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer, Main Entree
Cuisine: Global
Servings: 4 Servings
Calories: 384kcal
- 1 pound (about 4 pieces) frog legs
- 1 cup milk
- 1 tablespoon sugar
- 2 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- canola oil
- 1 egg, beaten
- 1 cup cornstarch
For the Garlic Butter Sauce
- ¼ cup butter
- 1 head garlic, peeled and minced
- ¼ teaspoon cayenne powder
- salt and pepper to taste
- 1 tablespoon green onions, chopped
Rinse frog legs and place in bowl of milk. Soak for about 1 hour in the refrigerator. Drain and pat dry.
In a wide pan, heat about 2-inch of oil over medium heat.
In a bowl, combine sugar, salt, garlic powder and pepper. Toss frog legs in mixture to fully coat.
Dip frog legs in beaten egg then toss in cornstarch until completely coated, shaking off excess.
Fry frog legs, turning once or twice, for about 4 to 6 minutes or until golden brown and cooked through. Remove from pan and drain on paper towels.
To serve, arrange on a serving platter and pour garlic butter sauce over.
For Garlic Butter Sauce
In a sauce pan over low heat, heat butter.
When the butter is warm and begins to melt, add garlic and cook until lightly browned and fragrant.
Add cayenne powder and season with salt and pepper to taste.
Turn off heat and stir in green onions.
- Soaking the legs in milk is optional but it helps to remove any impurities and whiten and tenderize the meat.
- Cook the garlic in warm butter, and NOT hot, to draw out the maximum flavor before it browns.
Calories: 384kcal | Carbohydrates: 38g | Protein: 23g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 135mg | Sodium: 1363mg | Potassium: 479mg | Fiber: 1g | Sugar: 6g | Vitamin A: 586IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 2mg