For an extra layer of flavor, try browning the butter before adding the onions and mushrooms. If the gravy becomes too thick, add a splash of milk to thin it out. Garnish with fresh parsley for a pop of color and freshness.
Fried Frog Legs with Creamy Onion-Mushroom Gravy
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PREP TIME1 hrs
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COOK TIME30 mins
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TOTAL TIME1 hrs 30 mins
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SERVING4 People
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VIEWS34
Delicate frog legs are elevated to a gourmet experience with a symphony of savory spices, pan-fried to golden perfection, and crowned with a luscious, creamy onion-mushroom gravy. A truly unforgettable culinary adventure!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol163 mg
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Fiber3 g
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Protein42 g
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Saturated Fat14 g
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Sodium1641 mg
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Sugar15 g
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Fat46 g
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Unsaturated Fat0 g
Follow The Directions
01
StepRinse frog legs and pat dry. Separate at the joint if desired. In a medium bowl, whisk together 1 cup milk, half of the beaten egg (about 1 tablespoon), garlic powder, and onion powder. Marinate frog legs in this mixture, cover, and refrigerate for 1 hour, stirring occasionally. (Prep time: 15 minutes, Marinating: 1 hour)
02
StepIn a large bowl, create a dredging mixture by combining 1 cup flour, bread crumbs, cornmeal, baking powder, 2 teaspoons salt, 1 teaspoon pepper, cayenne, paprika, oregano, thyme, cumin, and parsley. Ensure the mixture is well combined. (Prep time: 10 minutes)
03
StepIn a large skillet or electric skillet set to medium heat (325 degrees F or 165 degrees C), heat the olive oil and butter. Thoroughly dredge each frog leg portion in the flour and spice mixture, ensuring maximum coverage. Gently place the coated frog legs in the pan, avoid overcrowding. Fry for approximately 15 minutes, until golden brown and crispy, turning frequently to prevent burning. Remove from pan and drain on paper towels. (Cook time: 15 minutes)
04
StepIn the same skillet, add the diced onion and mushrooms. Sprinkle with chicken bouillon. Sauté, stirring often, until the onions are translucent and the vegetables are softened. Sprinkle 2 tablespoons of flour into the skillet, stirring continuously until the flour is lightly browned. In a separate bowl, whisk together the remaining 1 cup milk, evaporated milk, and remaining beaten egg. Gradually add this mixture to the skillet, whisking constantly until the gravy thickens and bubbles. Season to taste with salt and pepper. Return the fried frog legs to the skillet, coating them in the gravy. Serve immediately. (Cook time: 20 minutes)
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Ramon Murray
Jun 15, 2025The recipe was easy to follow, and the results were outstanding. My family loved it!
Amani Osinski
May 17, 2025This is the best frog legs recipe I've ever tried. The creamy onion-mushroom gravy complements the frog legs so well.
Jarvis Swift
May 16, 2025The frog legs came out perfectly crispy, and the gravy was so rich and delicious. I'll definitely be making this again.
Hugh Hoeger
Apr 4, 2025These frog legs were absolutely amazing! The gravy was so creamy and flavorful, and the frog legs were perfectly crispy.
Dee Flatley
Mar 10, 2025My husband loved this recipe! He said it reminded him of his childhood. Thank you for sharing!
Margarette Paucek
Jan 13, 2025I added a little sherry to the gravy, as suggested, and it elevated the dish to another level. Highly recommend this recipe!
Georgette Kuhnhuels
Jan 12, 2025The spices in the breading were perfectly balanced, and the gravy was so flavorful. It's a winner!
Rasheed Kohler
Jan 11, 2025I was a bit hesitant to try frog legs, but this recipe changed my mind. The gravy is simply divine!