Ingredients

• 24 frogs legs , skin removed
• 1 cup all-purpose flour
• 0.5 cups cornmeal
• 1 , 4 ounce
• 1 tablespoon ground black pepper
• 2 teaspoons salt
• 1 teaspoon minced onion
• 2 eggs
• 0.5 cups milk
• 2 cups vegetable oil for frying
• 1 cup peanut oil for frying

Instructions

1. 1 Rinse frog legs and pat dry; set aside. Combine flour, cornmeal, saltine cracker crumbs, pepper, salt, and onion in a large resealable bag; shake well to mix. Whisk eggs and milk together in a shallow bowl.
2. 2 Heat vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
3. 3 Dip legs into egg mixture in batches, then press into cracker mixture until evenly coated. Place the breaded legs, unstacked, onto a plate. Repeat with remaining legs.
4. 4 Lower breaded legs carefully into the hot oil in batches. Fry until golden brown, about 4 to 5 minutes on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining frog legs.

Nutrition per serving