Frogs in batter are a classic dish of Italian cuisine. The frogs are marinated with lemon and parsley, then coated in a batter made of flour and eggs. They are then fried until golden brown. They are crunchy and tasty, perfect to enjoy as an appetizer or a main dish.
Soak the frogs for three hours in cold water
Prepare a marinade with 50 cl of vinegar, a bunch of chopped fresh parsley, and a generous pinch of pepper
Submerge the drained frogs, they must be covered by the liquid
In a bowl, mix the whole egg and the yolk with the flour and a pinch of salt, dilute the mixture with 1/2 glass of wine and a tablespoon of oil, mixing until a creamy batter is obtained
Drain the frogs, coat them in the batter and fry them in plenty of hot oil
Remove them and dry on kitchen paper, sprinkle with a little salt
Serve with some lemon wedges
Pan
Bowl
Fork
Italy
| Energy (kcal) | 65.19 |
| Carbohydrates (g) | 4.25 |
| of which Sugars (g) | 0.44 |
| Fat (g) | 0.92 |
| of which Saturates (g) | 0.3 |
| Protein (g) | 10.07 |
| Fiber (g) | 0.29 |
| Sale (g) | 0.11 |
