Frittata di ranocchie

• 1 pound (450 g) small frogs
• 7 ounces (200 g

Rinse, decapitate, and skin the frogs. Make an incision in the belly with a pointed knife and eviscerate them. Rinse carefully and dry.

Dredge the frogs in the flour, shaking off the excess. Heat the oil in a skillet over medium heat. Fry the frogs on both sides for 1 to 2 minutes on each side. Using a slotted spoon, transfer the frogs to a plate. Discard the oil in the pan, then return