Frogs in batter are a classic dish of Italian cuisine. The frogs are marinated with lemon and parsley, then dipped in a batter made of flour and eggs. They are then fried until golden. They are crispy and tasty, perfect to enjoy as an appetizer or main course.
Soak the frogs in cold water for three hours
Prepare a marinade with 50 cl of vinegar, a bunch of fresh chopped parsley, and a generous pinch of pepper
Dip the drained frogs in the marinade; they should be covered by the liquid
In a bowl, mix the egg and yolk with the flour and a pinch of salt; dilute the mixture with 1/2 glass of wine and a tablespoon of oil, stirring until you get a creamy batter
Drain the frogs, dip them in the batter, and fry them in plenty of hot oil
Remove them, dry them on kitchen paper, and lightly salt them
Serve with some lemon wedges
Pan
Bowl
Fork
Italia
| 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 |
