Cajun Frog Legs

Ingredients

Cajun Seasoning Blend

  • ¼ cup salt
  • ¼ cup granulated garlic
  • ¼ cup finely ground black pepper
  • 2 tbsp sweet paprika
  • 2 tbsp onion powder
  • 2 tbsp finely ground white pepper
  • 1 tbsp celery salt
  • 1 tbsp cayenne pepper

Mustard Cream Sauce

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • ½ cup finely diced yellow onion
  • 2 tbsp minced garlic
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped flat-leaf parsley
  • 1 cup heavy whipping cream
  • ½ cup Creole mustard or coarse-grained mustard

Green Onion Corncakes

  • 3 cups diced green onions, divided
  • 2 cups yellow corn kernels, freshly cut from the ear
  • 2 tbsp minced garlic
  • 2 tbsp chopped fresh cilantro
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 tsp Cajun Seasoning Blend
  • 2 tsp hot sauce
  • Kosher salt and freshly ground black pepper
  • ½ cup olive oil

Frog Legs

  • 12 individual frog legs
  • 2 cups buttermilk
  • 2 tbsp Cajun Seasoning Blend
  • 2 tbsp garlic powder
  • 2 tbsp hot sauce
  • Kosher salt and freshly ground black pepper
  • 2 cups all-purpose flour
  • 2 tbsp Cajun Seasoning Blend
  • 2 tbsp garlic powder
  • 1 cup olive oil
  • 1 cup peanut oil

Instructions
Cajun Seasoning Blend
Add all of the ingredients to a food processor and blend. Pour into an airtight container and store at room temperature for up to 6 months.

Mustard Cream Sauce
In a medium saucepan over medium-high heat, add the olive oil and butter. Add the onion, garlic, lemon juice, and parsley. Sauté until the onions become translucent, about 5 minutes. Add the cream and bring the mixture to a simmer.

Continue cooking until the cream reduces by half, about 10 minutes. Add the mustard and continue stirring until fully incorporated. Move the pan off the heat and keep warm until ready to use.

Green Onion Corncakes
In a large mixing bowl, add 2 cups of green onions and corn along with the garlic and chopped cilantro. Mix well.

Add the eggs and the flour to the vegetable mixture. Add the seasoning, hot sauce, salt, and pepper. Stir to combine thoroughly.

In a large skillet over medium-high heat, add the olive oil and bring to temperature. Once the oil is sizzling, drop golf ball size portions of the mixture into the skillet and using a spatula, flatten into pancake portions.

Fry until browned on one side, about 3 minutes. Turn and finish on the other side. Remove to a platter and keep warm.

Frog Legs
If necessary, with a sharp knife, separate each pair of frog legs into two individual legs.
In a plastic container with a lid, add the frog legs and buttermilk along with the Cajun seasoning, garlic powder, hot sauce, salt, and pepper. Mix to combine and submerge the frog legs. Seal the container and refrigerate for 2 hours.

In a colander over the sink, empty the frog legs into the colander and let the buttermilk mixture strain off.

Transfer the still-soaked frog legs to a platter and sprinkle with more of the salt and pepper.
In a large mixing bowl, add the flour along with the Cajun seasoning and garlic powder. Mix well.
Add the frog legs to the flour mixture and coat. Move the frog legs to a platter.

In a large black iron skillet over medium-high heat, add the olive oil and peanut oil. Once the temperature reaches 350ºF add the first batch of frog legs. Fry until golden brown and remove to a paper towel-lined platter.

Keep warm while you finish frying the rest of the frog legs.

For serving, place one of the corncakes on a plate and top with three frog legs. Spoon the mustard sauce generously over and garnish with more of the diced green onions.

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