Battered frog legs with green spread
Preparation: 10 minutes
Cooking: 5 minutes
Doses for: 4 people
Frog meat is typical of traditional Piedmontese poor cuisine and in particular it can be found in the areas of Vercelli and Novara. With a delicate flavor, frogs are excellent fried both in the classic fried with eggs and breadcrumbs and in the light batter made of rice flour and sparkling water. Rice flour, gluten-free, makes this recipe also suitable for people with celiac disease.
- 400 g of frog legs (also frozen)
- extra virgin olive oil
- 1 clove of garlic
- salt and pepper to taste
- 250 g of rice flour
- 1 spoonful of parsley
- 500 ml of sparkling water (very cold)
- Piedmontese Green Spread Cascina San Cassiano
Wash the frog legs thoroughly with cold water and dry thoroughly. Prepare the batter for the tempura by pouring the rice flour into a bowl and adding the chopped garlic and parsley, then the cold water: the result will be a fluid batter. Dip the frog legs in the batter and fry in oil (as an alternative to olive oil you can use sunflower oil) boiling for a few minutes. Pour the green sauce into a bowl and serve together with the frogs.
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