Please use the note section below to adjust ingredient quantities according to the number of servings you need. Simply enter your desired servings, and the ingredient amounts will automatically update for your convenience.
2lvegetable oil(typically, refined oils such as peanut, corn, or sunflowerseed oil are used, although other neutral vegetable oils with a high smoke point may also be suitable)(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:
Adjust quantities for servings
500 g European edible frogs (alternatively, any other edible frog) (17.6 lb)
120 g unroasted chickpea flour (1 1/4 cups)
60 ml sparkling water (4 tbsp)
30 ml beer (2 tbsp)
Table salt, to taste
Vegetable oil (typically, refined oils such as peanut, corn or sunflowerseed oil are used, although other neutral vegetable oils with a high smoke point may also be suitable). If the quantities are not significantly increased or decreased, it is recommended to use the same amounts as in the main recipe