With the arrival of spring, when nature awakens and the meadows turn green, it is time to rediscover typical dishes like fried frogs, a true treasure of Lombard tradition. These delicious frog thighs, which can be purchased ready-made, are coated in flour and fried in plenty of oil, a method that enhances their delicacy and unique flavor. The choice of extra virgin olive oil is essential, as it imparts a fruity and light note, perfect for balancing the crispiness of the coating. Served piping hot and enjoyed with hands, fried frogs are ideal for an informal lunch among friends or a family dinner, accompanied by a fresh salad or a side of seasonal vegetables. In Lombardy, this dish is often associated with moments of conviviality and memories of outdoor lunches, where the aroma of frying mingles with the spring air, creating an atmosphere of festivity and simplicity.

Although in Milan it was customary to fry with linseed oil in the countryside or with butter in the city, Mila Contini warns that only the thighs of the frogs are fried, which can also be purchased ready-made. Just coat them in flour and fry them in plenty of oil. They are sprinkled with salt after cooking, when they drain on absorbent paper. They are served piping hot and eaten with hands.
Purchase the frogs already skinned, clean them, and wash them in running cold water. Dry them and coat them in flour. Heat the oil to a high temperature and then fry all the frogs together until they are crispy. Let them drain on straw paper or kitchen absorbent paper. Salt them to taste and serve them hot at the table, accompanied by slices of freshly cooked polenta.
An interesting variation is represented by "frogs in a shirt" (rane in camicia).