FROG RECIPES RECIPES

Steps:

• In a medium bowl, combine 2 3/4 cups of the flour with the sugar, baking powder, baking soda, salt, and nutmeg. Whisk everything together.
• In a large bowl, whisk together the buttermilk, water, egg, and vanilla extract. Stir in the flour mixture from Step 1.
• Use some of the remaining flour to dust your work surface. Place the dough on it and pat it into a large 1/2 -inch-thick square. Dust the top with more flour if it gets sticky. Next, slice the dough into 2 1/2 -inch squares.
• Now it’s time to fry the beignets—be sure to ask an adult to help you! Heat 2 inches of vegetable oil in a heavy saucepan on the stovetop until the temperature reaches 325° on a deep-fat thermometer. Check the temperature with a cooking thermometer every so often while cooking. If it gets too hot, temporarily turn the heat down, or off.
• Carefully drop 3 dough squares at a time into the hot oil. Fry them for 3 minutes, turn them over, and continue frying for 3 more minutes. Use a slotted spoon to transfer the beignets to a wire rack set atop paper towels to drain. Dust the beignets with confectioners’ sugar, and enjoy!

Steps:

• THAW FROG LEGS ,IF FROZEN.SEPERATE INTO INDIVIDUAL LEGS.DIP FROG LEGS INTO MILK
• IN A MEDIUM BOWL COMBINE CORN FLOUR,SALT,PEPPER ,ACCENT,& GARLIC POWDER
• COAT FROG LEGS WITH CORN FLOUR MIXTURE
• IN A SAUCEPAN OR DEEP-FAT FRYER HEAT ABOUT 2IN.MELTED SHORTENING OR COOKING OIL TO 375* FRY COATED FROG LEGS A FEW AT A TIME,IN DEEP HOT OIL FOR 1-2 MINS.OR UNTIL DONE
• DRAIN ON PAPER TOWELS. KEEP WARM IN A 325* OVEN WHILE FRYING REMAINING LEGS.
• SERVE WITH TARTAR SAUCE OR COCKTAIL SAUCE AND LEMON.