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Fried Frog Legs with Creamy Onion-Mushroom Gravy Recipe

Fried Frog Legs with Creamy Onion-Mushroom Gravy Recipe

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Fried Frog Legs with Creamy Onion-Mushroom Gravy

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Ingredients:

Serving

1 1/2 lb meaty frog legs
1 cup milk
1 eggs, lightly beaten , divded
1 tsp garlic powder
1/2 tsp onion powder
1 cup all-purpose flour
1/4 cup fine dry bread crumbs
2 tbsp yellow cornmeal
1/2 tsp baking powder
2 tsp salt
1 tsp fresh ground black pepper
1 tsp cayenne pepper
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground thyme
1/4 tsp cumin
1 tsp dried parsley
1/2 cup olive oil
3 tbsp butter
1 small onion, diced
5 large mushrooms, diced
2 tbsp all-purpose flour
1 cup milk
1 cup evaporated milk
1 tsp instant chicken bouillon granules
salt and pepper to taste

Directions:

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.
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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	658.57 Kcal (2757 kJ)
Calories from fat	394.88 Kcal
		% Daily Value*
Total Fat	43.88g	68%
Cholesterol	84.6mg	28%
Sodium	1473.44mg	61%
Potassium	693.31mg	15%
Total Carbs	51.85g	17%
Sugars	8.09g	32%
Dietary Fiber	3.01g	12%
Protein	15.87g	32%
Vitamin C	3.8mg	6%
Vitamin A	0.1mg	4%
Iron	1.8mg	10%
Calcium	385.4mg	39%

Amount Per 100 g
Calories	196.95 Kcal (825 kJ)
Calories from fat	118.09 Kcal
		% Daily Value*
Total Fat	13.12g	68%
Cholesterol	25.3mg	28%
Sodium	440.64mg	61%
Potassium	207.34mg	15%
Total Carbs	15.5g	17%
Sugars	2.42g	32%
Dietary Fiber	0.9g	12%
Protein	4.75g	32%
Vitamin C	1.1mg	6%
Iron	0.5mg	10%
Calcium	115.3mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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