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Taste of Orleans Crispy Frog Legs Recipe

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Sneak Preview—Taste of Orleans Recipe

Danny Messinger

As area manager of digital marketing, I get to tell the incredible stories of our park to the world—and take our biggest fans Between the Lines. I’ve been an incurable amusement park fanatic since I was a kid and have worked at two other parks (shout-out to Cedar Point and Valleyfair!). Now, I can’t wait to share my passion with our readers! Find me @DannyMessinger on Twitter.

Summer is in full swing at Great America—and that means tons of fun special events and festivals. Right now, we’re gearing up for the Taste of Orleans event, which will bring special foods, live music and entertainment to the park this weekend and next.

The marketing team had a chance to sample some of the items on the Taste of Orleans menu earlier this week, and man were they tasty! I’d never had frog legs before, so I was skeptical. No need to worry—they honestly taste just like chicken (maybe with a tiny bit of seafood flavor). They have a crispy, slightly spicy crust, and the creole mustard aioli that they’re served with brings everything together with a nice pop of tangy sweetness.

If you’re an adventurous at-home chef, here’s the recipe to try yourself. If not, we’ll have plenty of crispy frog legs—and tons of other Cajun and Orleans food—at Taste of Orleans on July 22-23 and 29-30.

See you in the park!


Crispy Frog Legs

Ingredients

  • 1 cup all-purpose flour
  • 1 cup corn starch
  • 1 ½ cups blackening spice, divided into 1 cup and ½ cup (store-bought or recipe below)
  • 2 cups buttermilk
  • 6 frog legs
  • 1 cup heavy mayo
  • 1 cup creole mustard
  • ¼ cup honey
  • Pinch of salt
  • Pinch of white pepper

Instructions

  1. Cut and separate frog legs
  2. Combine 2 cups buttermilk with ½ cup blackening spice
  3. Submerge frog legs and marinade for at least 24 hours
  4. Remove frog legs from marinade
  5. In large bowl, combine all-purpose flour, corn starch and 1 cup blackening spice to create Cajun flour
  6. In medium bowl, stir together heavy mayo, creole mustard, honey, salt and white pepper to create creole mustard aioli and set aside
  7. Dredge frog legs in Cajun flour
  8. Fry frog legs for about 3-4 minutes in vegetable oil at approximately 350°F until cooked through and golden brown
  9. Serve with creole mustard aioli and enjoy!

Blackening Spice

  • ½ cup onion powder
  • ½ cup garlic powder       
  • 2 tablespoons salt
  • ¼ cup paprika   
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried parsley
  • 1 tablespoon black pepper

Combine all ingredients

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Danny Messinger

As area manager of digital marketing, I get to tell the incredible stories of our park to the world—and take our biggest fans Between the Lines. I’ve been an incurable amusement park fanatic since I was a kid and have worked at two other parks (shout-out to Cedar Point and Valleyfair!). Now, I can’t wait to share my passion with our readers! Find me @DannyMessinger on Twitter.

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