Chicken Fried Frogs Legs and Corn Fritters
Frogs Legs Recipe
2 tsp Garlic Powder
1 tsp Ground Black Pepper
2 tsp Kosher Salt
1 tsp Paprika
1 cup Italian Panko Breadcrumbs
½ cup corn meal
½ cup flour
In a shallow bowl, mix together the garlic powder, pepper, salt, paprika, Panko and corn meal. In a separate bowl beat two eggs with a tablespoon of water. Put the flour in a third bowl. Heat the oil to 350 degrees. Dip the frogs legs in flour, egg, then the bread crumb mix. Fry in hot oil until golden brown, around 3 minutes. Remove frogs legs from oil and drain on a rack, fry in batches.
Corn Fritter Recipe
3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained
Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.