Wash the frog legs under running water. Dry the legs well and dust them lightly with flour. Knock off excess flour and deep-fry the legs in the oil heated to 180 °C for about 6-8 minutes, depending on the size. Season the legs with salt and pepper and serve them hot on the spot.
Tip:
– Put the thighs together with a little bit of flour in a big plastic bag. Close the bag and shake it. Remove the thighs, shaking off excess flour. In this way you can also quickly coat other cooked food with a thin layer of flour, saving on flour Note: The flooded rice fields in Novara and Vercelli are a real playground for frogs, which is why they are one of the local specialties. In early autumn they taste exceptionally good, when they have already put on a little fat for the winter. For this dish, use frog legs, which are sold frozen and ready to cook. Their flavor is reminiscent of veal. As an entrée, calculate 2-3 legs per person.
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