Battered frog legs with green spread

Difficulty: medium

Preparation: 10 minutes

Cooking: 5 minutes

Doses for: 4 people

Cost: medium

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.

For this simple recipe we used the Piedmontese Green Spread Cascina San Cassiano, but it is also excellent with Nettle Sauce or with Rucola Sauce Cascina San Cassiano.

Ingredients

  • 400 g of frog legs (also frozen)
  • extra virgin olive oil
  • 1 clove of garlic
  • salt and pepper to taste

Preparation

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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