![]() Between them, they consume anything up to seven tonnes of frogs' legs.īut there's a problem. According to Roland Boeuf, the 70-year-old president of the Confrererie de Taste-Cuisses de Grenouilles de Vittel, or (roughly) the Vittel Brotherhood of Frog Thigh Tasters, which has organised the event since its inception, the fair regularly draws upwards of 20,000 gourmet frog aficionados to the town for two days of amphibian-inspired jollities. This is Vittel's 37th annual Foire aux Grenouilles. "Isn't it just great?" yells Jacky's diminutive wife, Frederique. Souffle, cassolette and gratin de grenouilles.Įverywhere you look, people are nibbling greasily on a grenouille, licking their fingers, spitting out little bones. Omelette de grenouilles aux fines herbes. There's pizza grenouille, quiche grenouille, tourte grenouille. The more daring are offering cuisses de grenouilles à la vosgienne, à l'andalouse, à l'ailloli. Nine with a beer or a glass of not-very-chilled riesling. Seven euros, or thereabouts, for a paper plateful, with fries. Makes 8 appetizer servings.All offer the same thing: cuisses de grenouilles à la provencale (with garlic and parsley), cuisses de grenouille à la poulette (egg and cream). Serve immediately with a squeeze of fresh lemon juice and hot sauce to taste. Fry until golden brown and crispy, 6-8 minutes per batch. Working in batches of 4, coat frog legs in seasoned flour, dip in reserved buttermilk and then coat again with flour. Pour remaining buttermilk mixture into a separate shallow dish. Remove frog legs from buttermilk mixture, drain off excess and transfer to a paper towel lined plate. Meanwhile, in a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt and peppers. Place oil in a large skillet or electric fryer and heat to 360 degrees. Seal and marinate at room temperature for 1 hour or in the refrigerator for up to 4 hours. In a large resealable plastic bag, combine buttermilk, hot sauce and Lea & Perrins add frog legs. I’m simply giving you a very good reason to drink craft beer with your finger food!ġ teaspoon Lea & Perrins (Worcestershire sauce)Ĩ pairs of frog legs, cut into individual legsįresh lemon juice and hot sauce, for serving I have no doubt you’ll love the French Fried Frog Legs. With respect to the former, you’re not gonna need to wash away anything bad. Or maybe to have beforehand as “liquid courage.” A Lagunitas New Dogtown Pale Ale (6.10% ABV) could easily fill one or both of those roles. If you are a first-timer and need a little more persuading to try this recipe, let me suggest having a lovely, gulpable beer in hand to wash down that initial nibble. When prepared this way, they are also more appealing to the eye making it easier to persuade first-timers to commit to a bite. I finish them off with a few squirts of lemon and ample amounts of both Tabasco and Louisiana Hot Sauce (in this intance, I like both hot sauces mixed together). Because the hind legs of frogs are structured similar to the drumette part of a chicken wing with that one bone running down the middle, I find they’re equally exquisite deep fried and served as a finger food. Still a delightful treat, but one that requires a fork. The most common preparation involved lightly dusting the legs with flour and sauteing them in a garlicky, New Orleans-style bordelaise sauce. Well, at least their hind legs!įrog legs are an old local delicacy that used to populate many of the City’s fine dining restaurant menus and old Creole cookbooks (referenced in those early publications by their French name, “Grenouilles”). When it comes to the plate, I embrace them. Interestingly though, my aversion to frogs is limited to the pond, per se. I probably have a few hawks and egrets to thank for that. Fortunately, over time, the situation improved. They were everywhere everyday! I wouldn’t venture out back for anything. They also took over our patio furniture and grill. Every morning, I’d wake up to billions (okay, probably not billions but close) of baby frogs suctioned to every north-facing window of our house. Those improved conditions just so happen to be under our deck. I suppose several of those momma and daddy frogs were feeling a little overcrowded so they started venturing away from the busy pond with their “army” in search of more comfortable living conditions. You see, we have this pond behind our house where, at the time, many, many, many frogs lived. ![]() When we first moved to Georgia, I was haunted by them. I avoid their exhibits at zoos and aquariums and can’t bear to look at them on TV or in print. Frogs, those hopping, croaking creatures, creep me out.
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