Downeast Maine Fried Beignet-battered Frog Legs in Frisee & Hearts of Palm Salad with Black Truffles

Here's a recipe for Fried, Beignet-battered Frog Legs in a Fresh Frisee, Baby Zucchini & Hearts of Palm Salad with Black Truffles. It's a feminist, ACLU, NAACP, Ms. and Lillith magazine full scholarships fundraiser recipe for Princeton, Brown and Northwestern Universities.

Hopefully, we can fundraise enough for 500,000 female, minority, military, enlisted, veterans to receive full medical scholarships at those three universities, and work at the VA Medical Centers for 4 years afterwards.

We need rape-safe, hate crime-free, criminal stalking-free, VA medical doctors at the Denver VA Medical Center for our disabled, female, minority veterans especially.

Ingredients for 4 adult-sized, salad servings:

4 quarts organic beignet batter mixed with the following additional ingredients:

1 cup Louis Jadot unoaked chardonnay

1/3 cup organic, unsalted, Vidalia onion powder

1/3 cup organic horseradish sauce, pasteurized, light/reduced-fat, mayonnaise-based, mild, not spicy

1/3 cup organic, fresh garlic puree

4 large, fresh, Irish-buttered, heritage chicken eggs, double-yolked, beaten up

Salt and pepper, to taste

48 qty organic, fresh, frog leg pairs, butchered and cleaned 4 hours from healthy, live frogs, prior to frying, fair-wage, from Mexico

Dip the frog leg pairs into the modified beignet batter above. Deep-fry it on medium-high heat. Depending upon the size of frog legs and pan, it may take approximately 12 minutes per frog leg pair.

Turn it over halfway between cooking time. Have a cookie sheet triple-lined with organic, unbleached cotton paper towels to drain and cool the frog legs, in single layers.

Salad:

96 cups fresh, organic frisee, or curly endive, cleaned, triple-washed, fair-trade from Mexico

96 cups organic, hearts of palm, lightly blanched, from Brazil, fair-trade, drained, rinsed, from cans

96 cups organic baby zucchinis, fresh, peeled, washed, finely- and horizontally-shaved, fair-wage from Colorado

96 organic, fresh, black truffles, cleaned, julienned-cut, fair-trade from France

Dressing:

Lardon dressing from a previous blog posting