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Frog's - Fried

Estimated Nutritional Profile
Nutrient Quantity
Energy (kCal)-
Total fats (g)-
Carbohydrates (g)-
Protein (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. After carefully cleaning the frogs (both inside and out) and washing them in running water, place them in a bowl with a marinade composed of white wine, a dash of salt and pepper, some finely chopped parsley, about 1/2 a finely chopped onion and a trace of nutmeg. | 2. Stir well and let them marinate for at least one hour. | 3. Lift out the frogs from the marinade and dry them in a clean cloth. | 4. Pass them in flour then in a beaten egg and fry in nicely hot virgin olive oil. | 5. Serve hot with lemon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    - - - -
    flour - - - -
    egg - - - -
    white wine - - - -
    salt - - - -
    pepper - - - -
    parsley - - - -
    onion - - - -
    nutmeg - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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