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.
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 frogs (17.6 lb)
120 g chickpea flour (1 1/4 cups)
60 ml sparkling water (4 tbsp)
30 ml beer (2 tbsp)
Table salt, to taste
Peanut oil, if the quantities are not significantly increased or decreased, it is recommended to use the same amounts as in the main recipe.