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Grenouilles à la Mode de Riom
Deep-Fried Frogs’ Legs
Preparation info
- Serves
4‐6
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
Like the asparagus of Argenteuil, now a Paris suburb, the frogs of Riom have been swept away by civilization: in this case the draining of the Grande Limagne marshes in the last century.
Ingredients
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Method
If necessary, prepare the frogs’ legs by trimming the spines and the tips of the feet. Wash and dry the legs. Put them in a shallow dish with the cognac and plenty of salt and pepper; marinate for 30 minutes.
Heat the deep fat to 175°C/350°F on a fat thermometer. Whip the egg whites until stiff. Drain the frogs’ legs, roll them in flour and dip them in the egg whites until coated. Fry t