The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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24 pairs baby frogs' legs (if frozen, 4 T paprika
thoroughly defrosted) 1½ c flour
2 c milk Vegetable oil or shortening for
½ tsp salt deep frying
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Gently split the frogs' legs apart and wash them under cold running water.
Pat them thoroughly dry with paper towels. In a small bowl, mix together
the milk, salt and 2 tablespoons of the paprika, and soak the frogs' legs
in the mixture for about 5 minutes. Combine the flour and the remaining
paprika, and place on a sheet of wax paper.In a heavy 12-inch skillet, heat the oil (which should be about 2 inches deep) over high heat until a light haze forms above it. Dip ther frogs' legs in the flour, shake loose any excess, and fry them in the hot oil for about 5 minutes, turning them frequently with tongs. Regulate the heat so the legs brown quickly without burning. When they are golden brown, arrange them on paper towels to drain. Serve hot with tartar sauce. Serves 4.
Tartar Sauce
1 c freshly made mayonnaise, or a ¼ c finely chopped fresh dill
good, unsweetened commercial 2 T finely chopped fresh parsley
variety Salt
2 T finely chopped onion Freshly ground black pepper
1 T lemon juice
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To make the sauce, combine the mayonnaise, finely chopped onion, lemon
juice, dill and parsley. Taste for seasoning, and add as much salt and
pepper as you think it needs. Makes about 1 cup.
