Hot Fried Frog Legs With Cardamom Crème Fraîche Recipe
Make Hot Fried Frog Legs With Cardamom Crème Fraîche Recipe in just 1h . 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
Cardamom crème fraîche
In a small bowl, whisk Creme Fraiche (1 cup) with ground cardamom (0.5 tsp), lemon juice (1 tsp) and honey (1 tsp) until smooth and well integrated. Set aside to let the flavors meld.
- 2
Prepare frog legs
Rinse frog legs under cold water and pat dry with paper towels. Trim away any excess skin or cartilage as needed, and pat dry again to ensure the dredge sticks.
- 3
Buttermilk soak
Place frog legs in a large bowl and cover with buttermilk. Season with a pinch of salt and some black pepper. Let soak for 20-30 minutes to tenderize and flavor the meat.
- 4
Make dredging mixture
In a wide shallow dish, whisk together all-purpose flour (1 cup), cornstarch (0.5 cup), smoked paprika (1 tablespoon), garlic powder (1 teaspoon), cayenne (0.25 teaspoon), fine salt (1 teaspoon), and black pepper (0.5 teaspoon) until evenly distributed.
- 5
Heat frying oil
In a heavy-bottomed pot or Dutch oven, pour vegetable oil (4 cups) and heat to approximately 350°F (175°C). Use a thermometer to monitor the temperature and adjust heat as needed to keep a steady temperature.
- 6
Dredge frog legs
Remove frog legs from buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing gently to create a thick, even coating. Shake off any excess.
- 7
Fry
Carefully slide dredged frog legs into the hot oil in batches, frying for about 2-3 minutes per side, until the coating is golden brown and the meat is cooked through (opaque and firm). Adjust time if pieces are larger or smaller. Remove with tongs and drain on a rack or paper towels.
- 8
Plate and serve
Arrange hot fried frog legs on a serving platter. Dollop or drizzle cardamom crème fraîche over the top or serve on the side. The crema provides a fragrant, lightly sweet counterpoint to the spicy crust.
