Hot Fried Frog Legs & Cardomom Crème Fraîche Recipe
Make Hot Fried Frog Legs & Cardomom Crème Fraîche Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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TO START
Method
TO START
- 1
In a large bowl, whisk together the buttermilk, hot sauce, and 1 teaspoon salt. Add the frog legs, turning to coat. Cover and refrigerate for 60 minutes to tenderize and flavor the meat.
- 2
While the frog legs marinate, whisk together the all-purpose flour, cornstarch, cayenne, smoked paprika, garlic powder, onion powder, and black pepper in a shallow dish to create the crispy dredge.
- 3
Pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches and heat over medium-high heat until it reaches 350°F (175°C). Maintain a steady temperature for frying.
- 4
Remove frog legs from the buttermilk, letting excess drip off, then dredge in the seasoned flour mixture until completely coated. Shake off excess.
- 5
Fry the frog legs in batches for 3–4 minutes per side, or until the crust is deeply golden and the meat is opaque and cooked through. Transfer to a rack or paper towels to drain.
- 6
Make the cardamom crème fraîche: in a small bowl, whisk together the crème fraîche, ground cardamom, and lemon zest until smooth. Add 0.25 teaspoon salt to balance the flavors.
- 7
To serve, arrange the hot fried frog legs on a platter. Garnish with lemon wedges and fresh parsley. Serve with the cardamom crème fraîche for dipping.
