Froschschale

Adobong Palakà ist ein traditioneller Eintopf aus den Philippinen. Diese exotische Art von Adobo wird normalerweise aus einer Mischung von Froschfleisch, Essig, Sojasauce, Knoblauch, Zucker, Wasser, Öl, Salz und Pfeffer zubereitet. Der Knoblauch wird in Öl angebraten, dann mit Sojasauce, Wasser und Essig übergossen und kurz geköchelt. Anschließend werden Froschfleisch, Zucker, Salz und Pfeffer zum Eintopf gegeben und erneut geköchelt, bis alles vollständig gar und zart ist. Adobong Palakà wird normalerweise warm mit Reis als Beilage serviert.

Adobong Palaka

Spain

Ancas de rana al ajillo is a traditional dish that's especially popular in Basque Country. The dish is made with a combination of frog legs, olive oil, garlic, parsley, and salt. The garlic is saut&eacute;ed in olive oil, usually in a cazuela, a shallow earthenware pot. When the garlic turns golden, frog legs are added to the pot, seasoned, and cooked until they become golden brown and fully done. The dish is garnished with chopped parsley, then served immediately. Due to the fact that the frog legs are tiny, people typically use their fingers to eat them.

Ancas de rana al ajillo

France

Cuisses de grenouilles is a traditional dish of fried frog legs. It is especially popular in the region of the Dombes. In order to prepare the dish, frozen frog legs are thawed and dried, then tossed in flour. They are then fried in butter with garlic and parsley until well done. When served, the frog legs are usually sprinkled with lemon juice before eating. The texture of frog legs is compared to the meat on chicken wings, while the flavor is often compared with that of chicken or freshwater crayfish. You can eat cuisses de grenouilles with your hands, but knife and fork are also a viable option. In the past, frog's legs were a staple of every bistro's menu, and nowadays you can try them with pasta, in pies, with mushrooms, and there is even a frog's legs pizza.

Cuisses de grenouilles

United States

Fried frog legs is a classic Cajun and Creole dish originating from New Orleans. The dish is made with a combination of skinned and cleaned frog legs, flour, cornmeal, beaten eggs, milk, paprika, oil, onion powder, garlic powder, cayenne pepper, and black pepper. The frog legs are seasoned and coated with flour, then dipped in eggwash, and dredged in flour once again. They're fried until golden brown, drained, and often served with hush puppies, Tabaso sauce, and lemon wedges on the side.

Fried Frog Legs

Croatia

Unter den zahlreichen Varianten des kroatischen Brudet gilt die aus der Region Neretva stammende Variante als einzigartig, da sie normalerweise Aale und Frösche verwendet, zwei traditionelle Zutaten aus dieser Gegend. Es heißt, dass jedes Dorf in der Region ein anderes Rezept hat, aber die Grundversion verwendet gründlich gereinigte Aal- und Froschstücke, die mit Olivenöl, Zwiebeln und Knoblauch angebraten werden. Später werden sie in einer Mischung aus Meeresfrüchtebrühe, frischen Tomaten, Chilischoten und einem Hauch Essig geschmort. Obwohl die Tradition die Verwendung von Aalen und Fröschen vorschlägt, wird das Gericht häufig mit anderen Fischarten angereichert. Ungeachtet der Unterschiede wird jede Version von Brudet immer in einer traditionellen Pfanne mit schwerem Boden zubereitet und sollte niemals gerührt werden. Dieser schmackhafte Fischeintopf wird traditionell von Polenta oder rustikalem Landbrot begleitet.

Neretvanski brudet

Italy

Rane alla Camuna is a traditional dish originating from the Camonica Valley in Brescia. The dish is usually made with a combination of frogs, milk, butter, flour, egg yolks, onions, salt, and pepper. The frogs are fried in butter with thinly sliced onions, milk, salt, and pepper. The pan is covered, and after about fifteen minutes, the frogs are removed and the flour is added to the sauce with the remaining butter. The sauce is cooked over low heat, and the frogs are placed back into the pot and simmered until fully tender. Before serving, beaten egg yolks are poured over the frogs, and the dish is then stirred with a wooden spoon. It's recommended to serve the dish with polenta on the side.

Rane alla Camuna

Rane fritte or fried frogs is a very popular dish in Piedmont, especially around the cities of Vercelli and Novara. The region is famous for its rice fields, and the damp territory covered in irrigation canals creates an ideal habitat for the frogs, so it is no surprise that they have always been a part of a local poor man's cuisine. As it often happens, what was once a poor man's dish prepared out of necessity is nowadays a delicacy and an important part of the gastronomic culture of the area. For this dish, the frogs are first cleaned, macerated in oil with onions, chopped parsley, lemon juice, salt, and pepper. They are then dried and deep-fried in oil until golden and crispy. Rane fritte are best enjoyed hot, lightly sprinkled with lemon juice.

Rane fritte

Riso e rane ist ein traditionelles italienisches Risotto aus der Region Piemont, das besonders in der Gegend von Novara beliebt ist. Es wird normalerweise aus einer Kombination von Risottoreis wie Carnaroli, Froschschenkeln, Karotten, Zwiebeln, Sellerie, Lorbeerblättern, Weißwein, Gemüsebrühe, Butter, Olivenöl und geriebenem Parmesan zubereitet. Die Froschschenkel werden zuerst in Olivenöl angebraten und das Gericht dann nach dem typischen Verfahren für italienisches Risotto zubereitet. Sobald es gar ist, wird etwas Butter in das Risotto eingerührt. Vor dem Servieren wird das Gericht mit geriebenem Parmesan bestreut.

Reis und Kartoffeln

Vranske žabe is a traditional dish originating from the area of Vransko jezero (Vrana Lake). The dish is usually made with a combination of frogs, parsley, potatoes, butter, white wine, lemon juice, garlic, olive oil, sunflower oil, onions, salt, and pepper. The onions are diced and saut&eacute;ed in both types of oil in an earthenware pot. The frogs and garlic are added to the pot, seasoned with salt and pepper, covered with wine, and simmered for about half an hour. The new potatoes are boiled, added to the pot with butter, and the dish is cooked for a bit longer until everything is tender. Vranske žabe are sprinkled with chopped parsley and served in the earthenware pot.