Frog Leg Fritters Recipe - A Taste of the Kingdom of France

Crispy Frog Legs Basted in Tons of Good Butter: The Real French Way

Varenne's Frog Leg Fritters

Frog legs, or cuisses de grenouille, are a dish that sparks curiosity – and sometimes hesitation – among travelers in France. While the idea of eating frogs might seem unusual to many outside the country, this delicacy has been part of French cuisine for centuries. Its roots stretch much further back than most realize.

A Historical Perspective

The earliest written records of frog legs being eaten in France date back to the 12th century. Medieval monks, who were forbidden from eating meat on certain fasting days, classified frogs as “fish.” This classification allowed them to enjoy the meat during Lent. By the 17th century, frog legs had made their way into French aristocratic kitchens, particularly in the Burgundy region, where freshwater frogs were plentiful.

Traditional Preparation

Traditionally, frog legs are prepared simply but with great care. They are often dusted with flour, pan-fried in butter, and finished with garlic, parsley, and lemon – a preparation known as à la provençale. Some regions also stew them in white wine or cream sauces. In Burgundy, frog legs can appear in more elaborate dishes alongside escargot or river fish, reflecting the region’s love of local delicacies.

The most famous dish remains the classic sautéed frog legs. Their mild flavor – often compared to chicken with a slight hint of the pond – is enhanced by the richness of butter and herbs. They are usually served as a starter, often accompanied by crusty bread to soak up the sauce.

Cultural Perceptions

So why do people find eating frogs so strange? For many, it is simply a question of cultural perception. In countries where frogs are not commonly eaten, they are seen as exotic or even off-putting. In France, however, frog legs are a seasonal treat, most commonly enjoyed in the countryside or at festivals celebrating regional specialties.

Frog legs might not be as common on menus today as they were a century ago. This decline is partly because wild frogs are now protected in France. Most frogs for the table come from farms in other countries. Still, tasting them is a window into France’s culinary past, where ingenuity and resourcefulness helped shape the nation’s iconic cuisine.

The Influence of François Pierre La Varenne

François Pierre La Varenne, often called the father of modern French cuisine, was one of the first chefs to move away from heavy medieval cooking. He embraced a lighter, more refined style that would define French gastronomy. His 1651 cookbook, Le Cuisinier François, is a key text in French culinary history — and yes, it includes frogs.

In La Varenne’s time, frogs were considered a legitimate ingredient for elegant dishes, not just peasant food. His recipes typically treat frogs much like other small meats, often pairing them with rich sauces or broths. Some examples from Le Cuisinier François and subsequent editions include:

• Frogs in Ragout – Frogs are cleaned, parboiled, and stewed with herbs, white wine, and a light roux. Sometimes they are finished with a squeeze of citrus, reflecting the growing use of acidic flavors in 17th-century French cooking.

• Fried Frogs – Coated lightly in flour and fried in butter or lard, then served with a vinegar or verjuice-based sauce. This method highlights the early shift toward crisp, simple cooking over the heavily spiced preparations of the medieval era.

• Frogs in Pastry – Less common but present in the period, where frog meat was minced and baked into pies or pasties, often for banquets.

  
  

La Varenne’s inclusion of frog recipes shows that by the mid-17th century, frogs had fully entered the repertoire of professional chefs. They weren’t just consumed by monks or rural communities anymore — they were part of the cuisine of France’s emerging culinary elite.

1650's Frog Leg Fritters

Original Text: Baignets de grenouilles (selon La Varenne, c. 1651)

Choisissez les plus belles, & les plus grosses, mettez les en cerises, les faites fort peu blanchir, & les essuyez : faites une paste avec farine, sel, laict, fromage blanc, & de tout fort peu : battez le tout dans un mortier, & le rendez liquide, jusques à ce qu’il soit comme une paste de baignets : prenez vos grenouilles par la queue, les trempez dans vostre appareil, & les jettez dans du beurre bien chaud : faites les frire comme des baignets, & servez garny de persil frit.

Prep Time: 15 Minutes | Cook Time: 20 Minutes | Serves: 4

Ingredients:

• 12–16 frog legs (hind thighs)

• 100 g all-purpose flour

• Pinch of salt, pepper, pinch of nutmeg

• A splash of milk

• 1–2 tablespoons finely grated mild cheese (e.g., ricotta salata or fresh cheese)

• Butter for frying

• Fresh parsley, chopped

• Lemon wedges (optional)

  
  

Instructions

1. Scrape and clean frog legs, lightly pat dry.

2. Whisk flour, salt, pepper, nutmeg, cheese, and milk into a smooth batter.

3. Dip each leg by the bone in the batter.

4. Fry in hot butter until golden brown, a couple of minutes per side.

5. Drain briefly and sprinkle with chopped parsley (and lemon juice if desired). Serve immediately.

   
   

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