INGREDIENTS:

• 8 to 12 pairs large Frog legs (2 to 3 pairs per serving)*
• 3 cups dark beer
• 2 tablespoons fresh thyme leaves, or 1 tablespoon dried thyme
• salt and freshly ground black pepper to taste flour for dredging
• 4 tablespoons unsalted butter
• 2/3 cup pine nuts
• 2 tablespoons fresh lemon juice
• 2 tablespoons slivered garlic
• 1/4 cup minced fresh parsley
• 1/4 cup loosely packed fresh basil leaves, minced
• 1/4 cup drained capers

Directions:

In a large bowl, stir together flour, paprika, salt, and pepper with a wire whisk. Gradually whisk in beer, blending until smooth. In a deep pan, heat 2 inches of oil 350ºF on a deep-frying thermometer. Place meat pieces in a batter and stir to coat. Using tongs, lower about 8 pieces, one at a time, into oil. Cook until meat in center is no longer pink when slashed (about 4 minutes). If nuggets stick together while cooking, gently break apart with the side of a spoon. Lift nuggets from oil with a slotted spoon, drain on paper towels, and keep warm. Repeat with remaining pieces. Serve with warm sauces for dipping. Sour Cream-Dijon sauce Sour Cream-Dijon sauce: Stir together 3/4 cup sour cream, 1/4 cup Dijon mustard, 1-1/2 teaspoons lemon juice, and 1/4 teaspoon pepper.