Souffleed Frogs Legs
Yield: 1 Servings
Ingredients
1 lb frogs legs
1 milk
1 seasoned flour
1 batter; (see following
-recipe)
1 oil for deep frying
-----------------------------BATTER-----------------------------------
1/2 c flour
1/2 ts baking powder
1/4 c oil
1/2 c milk
1 egg; seperated
Instructions
1. Soak the frogs legs in milk to cover for 30 minutes
2. Dry the frogs legs and dredge them in seasoned flour. Dip them into the
batter and fry them in deep oil heated to 370 F for about 3 minutes, until
puffed and golden brown. Drain on paper toweling.
Batter: Sift the flour and baking powder into a bowl. Add the oil and
combine thoroughly. Pour in milk and lightly beaten egg yolk. Beat with a
rotary beater until smooth. Beat the egg white until stiff but not dry.
Fold it gently into the mixture.
Posted to Bakery-Shoppe Digest by Cheryl Perkins on
Feb 12, 1998
Ingredients
1 lb frogs legs
1 milk
1 seasoned flour
1 batter; (see following
-recipe)
1 oil for deep frying
-----------------------------BATTER-----------------------------------
1/2 c flour
1/2 ts baking powder
1/4 c oil
1/2 c milk
1 egg; seperated
Instructions
1. Soak the frogs legs in milk to cover for 30 minutes
2. Dry the frogs legs and dredge them in seasoned flour. Dip them into the
batter and fry them in deep oil heated to 370 F for about 3 minutes, until
puffed and golden brown. Drain on paper toweling.
Batter: Sift the flour and baking powder into a bowl. Add the oil and
combine thoroughly. Pour in milk and lightly beaten egg yolk. Beat with a
rotary beater until smooth. Beat the egg white until stiff but not dry.
Fold it gently into the mixture.
Posted to Bakery-Shoppe Digest by Cheryl Perkins on
Feb 12, 1998
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