No Bull Frog Legs
This is one of those pan-sautéed frog leg dishes with a little added twist. Recipe by Chef John Folse
Keywords
- appetizer
- hors d’oeuvre
- frog legs
- granulated garlic
- Creole seasoning
- eggs
- buttermilk
- whole milk
- canola oil
- flour
- unsalted butter
- green onions
- parsley
- Chef John Folse
Ingredients
- 24 frog legs
- 1/4 cup salt
- Salt & black pepper to taste
- Granulated garlic to taste
- Creole seasoning to taste
- 2 eggs, beaten
- 2 cups buttermilk
- 2 cups whole milk
- 1 cup canola oil
- 3 cups flour
- 1/4 cup unsalted butter
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley
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