Growing up, frog legs were served. Not only frog legs, but ‘rocky mountain oysters’, escargot, and many other hidden treasures. So in my recent trip to the latino supermercado (El Rey), I stumbled upon the frog legs, and thought, heck, lets bring the blast from past to my kitchen. These are super easy to prepare, and makes for a nice appetizer.
- 6 frog legs, rinsed and dried
- Dry Rub
- Oil for frying
- 1 egg, beaten
- 1 cup of seasoned flour
- 1 cup of panko breadcrumbs
- Your favorite dipping sauce (I used mango habanero bbq sauce)
Start by bringing your oil to medium-high heat, roughly six minutes. Clean your frog legs, and pat them dry. Apply your dry rub to the frog legs. Begin by tossing the frog legs in the flour, then to the egg wash, then to the panko breadcrumbs. Fry for roughly six to eight minutes or until golden brown. Remove them from the oil, and let any oil drain on paper towel. Serve with your favorite sauce. Enjoy.