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Squeeze Play Frog Legs Recipe

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This recipe for Squeeze Play Frog Legs, by , is from WICKED SOFTBALL TEAM COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dan Deverney
Added: Wednesday, January 28, 2009


1 mess of frog legs
1 tsp cider vinegar
tsp baking soda
1 flashlight
1 gigging stick (.22 pistol can be used)
1 box Italian bread crumbs (optional)
1 wedged lemon

Go out at night in the spring and summer to a pond or lake area. Using a flashlight, look for the eyes of a bull frog. Either gig or shoot with a .22 pistol. Retrieve the frog as it floats to the surface. Only the back legs are enough meat to eat; throw away the rest of the frog in the pond for the turtles to eat. Pull the outside skin from the feet.
Wash frog legs thoroughly in cold water. Put in a glass or enamel pot. Cover with lightly salted cold water. Add 1 tsp cider vinegar and tsp baking soda to water. Stir in and soak at least 10 hours in the refrigerator. Change the water solution at least once. Add fresh cold water, vinegar, soda and salt as in the first water.
When ready to cook, drain off water and rinse thoroughly. Beat as many eggs as needed in a bowl. In a small, flat container, make a mixture of equal parts of cornmeal and flour with salt and pepper added lightly. In a frying pan, add enough grease to deep fry frog legs. Heat the grease to medium-hot. Dip frog legs into eggs, then dredge in flour mixture. Fry to a light golden brown. Squeeze a little lemon juice on each leg. Remove from grease and serve hot. The must be served hot or they will become rubbery like rattlesnake meat when cool.
Note: A more recent way to fry frog legs is to dip in beaten egg, then roll in Italian flavored bread crumbs for a tastier flavor.




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