Souffléed Frogs’ Legs

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Preparation info

  • 3 or 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

A frog is neither a fish nor a shellfish, but an amphibian; however, one finds recipes for this delicacy along with those for other aquatic creatures. The flavor and texture of frogs’ legs most closely resembles that of tender young chicken.


  • 1 pound frogs’ legs
  • Milk
  • Seasoned flour
  • Batter
  • Oil for deep frying


  1. Soak the frogs’ legs in milk to cover for thirty minutes.

  2. Dry the frogs’ legs and dredge them with seasoned flour. Dip them into the batter and fry them in deep oil heated to 370°F. on a frying thermometer for about three minutes, until puffed and golden brown. Drain on absorbent paper.

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