Frog Legs with Pinot Grigio Mayo

1. 1

   The night before: Add the buttermilk to a large bowl with the frog legs.

2. 2

   Cover the bowl and refrigerate overnight (at least a good 10 to 12 hours).

3. 3

   The day of: Mix the flour, salt and white pepper in a large bowl.

4. 4

   Dredge the legs, in the flour mixture, coating them completely.

5. 5

   Shake off all of the excess flour.

6. 6

   In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

7. 7

   Add the frog legs to the oil and fry until golden brown, about 3 to 5 minutes.

8. 8

   Transfer to a serving platter and serve with the mayo.

9. 9

   In a large saute pan over low heat, add the wine and simmer to reduce it to a syrup.

10. 10

    Cool and combine with mayonnaise in a small bowl.

11. 11

    Season to taste, refrigerate until needed.

* Per serving · 4 servings · Values may vary.

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