Novarese-style fried frogs
Fried frogs are part of the traditional cuisine of the Novarese rice paddies: a simple, crisp preparation, now rare, linked to the ancient waterlands.
Ingredients
For 4 personeFor the frogs
For the coating
For frying
To finish
Before you start
Method
Dry the frogs
If necessary, rinse the already cleaned frogs and dry them very thoroughly with kitchen paper.
Use only products intended for human consumption.
Prepare the coating
For a simple version, lightly dust them with flour. For a crispier coating, also dip them in beaten egg and breadcrumbs.
The local source documents fried frogs as a traditional preparation, but not a single standardised coating.
Fry
Fry a few frogs at a time in hot oil until fully golden.
Drain and serve
Drain on kitchen paper, season with salt and serve immediately, optionally with lemon.
Good to know
Tips
Dry the frogs very thoroughly before frying and keep the oil temperature constant. The recipe is marked for verification because the consulted source documents the tradition, rather than a single formula with quantities.
Variations
In the Novarese area, frogs in sauce, stuffed frogs, frogs in broth and frogs paired with rice are also documented.
Storage
Fried frogs are best eaten freshly prepared and are not recommended for storage.
Behind this recipe
ATL Novara lists fried frogs among the classic dishes of the Bassa Novarese. Frog gathering was historically linked to rice paddies and irrigation channels, where this food was once readily available.
