Ranocchi fritti alla pontigiana
Original name: Ranocchi fritti alla pontigiana
Other names: Ranocchi fritti, Rane fritte
Nationality: Italy 🇮🇹
Consumption area(s): Ponte Buggianese
Introduction
“Ranocchi fritti alla pontigiana” is a traditional recipe from Ponte Buggianese, in Tuscany. It belongs to the local rural cuisine, where frogs were commonly used due to their easy availability in the nearby Padule di Fucecchio wetlands. A characteristic element of this preparation is the use of chickpea flour, which is not typically used in most fried frog recipes around the Earth. This ingredient reflects local culinary habits and gives a slightly different texture to the coating compared to soft wheat flour alone.
Recipe
Ranocchi fritti alla pontigiana
Іngredients
- 500 g
European edible frogs , already skinned (alternatively, any other ediblefrogs species may be used) (17.6 oz) - 120 g chickpea flour (1 1/4 cups)
- 60 ml sparkling water (4 tbsp)
- 30 ml beer (2 tbsp)
Table salt, to taste - 2 l peanut oilm corn oil, canola oil, sunflower oil (about 64 oz), for frying
Іnstructions
- Place a deep, high-sided pot on the stove and heat about 2 liters (64 oz) of peanut oil over high heat.
- Meanwhile, place the frogs in a large bowl. Add the flour first, then pour in the water and the beer. Mix thoroughly until you obtain a smooth, even batter coating the frogs well.
- Heat the oil until it reaches 170–180°C (338–356°F), ensuring it is properly hot before frying. Then carefully immerse the frogs into the hot oil.
- Fry until they turn a deep golden brown and are evenly cooked.
- Once golden, remove them and drain on paper towels to absorb excess oil.
- Season with salt while still hot and serve immediately while warm.
Notes:
Nutritional facts table
Please note that nutritional values may vary depending on the ingredients used and the oil absorption during frying.
| Nutrients | Total (4 people) | Per serving |
| Calories (kcal) | 1065 | 266 |
| Total fat (g) | 47 | 11.8 |
| ———Saturated fat (g) | 9 | 2.3 |
| Cholesterol (mg) | 125 | 31 |
| Sodium (mg) | 80** | 20** |
| Total carbohydrates (g) | 70.5 | 17.6 |
| ———Dietary fiber (g) | 12 | 3 |
| ———Total sugar (g) | 12.1 | 3 |
| Protein (g) | 66.4 | 16.6 |
*This nutritional table is based on an estimated average oil absorption of about 20% of the food’s weight, as this is a commonly used reference value for fried preparations. This percentage can vary depending on factors such as oil temperature, cooking time, type of coating, and the specific characteristics of the food.
**This sodium content does not include the salt added during preparation, as the amount varies depending on personal preference.