Frog Legs with Pinot Grigio Mayo


12 hr 20 min


 4 Persons


      • 2 pounds (6 to 8) frog legs, split
      • 1 cup buttermilk
      • 3 cups all-purpose flour
      • 2 tablespoons salt
      • 1 tablespoon ground white pepper
      • Oil, for frying

Pinot Grigio Mayo:

      • 1bottle Pinot Grigio
      • 4 cups extra-heavy mayonnaise
      • Salt and freshly ground black pepper


      • The night before: Add the buttermilk to a large bowl with the frog legs. Cover the bowl and refrigerate overnight (at least a good 10 to 12 hours).
      • The day of: Mix the flour, salt and white pepper in a large bowl. Dredge the legs, in the flour mixture, coating them completely. Shake off all of the excess flour. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
      • Add the frog legs to the oil and fry until golden brown, about 3 to 5 minutes. Transfer to a serving platter and serve with the mayo.

Pinot Grigio Mayo:

In a large saute pan over low heat, add the wine and simmer to reduce it to a syrup. Cool and combine with mayonnaise in a small bowl. Season to taste, refrigerate until needed.