While many Americans have never tried (or even heard of) frog eye salad, it’s a popular dish for residents who live in the Mountain West region. It was the most-searched side dish on Google for people in Idaho, Nevada, Colorado, Wyoming and Utah, the New York Times reported in 2014. Even though it has “frog” in the name, the dish doesn’t contain any amphibian parts. It gets its name from the type of pasta used in the recipe, which arguably look like little frog eyes.
So for those who want to know how to make the concoction, which contains pasta, eggs, whipped cream, coconut flakes, fruit and marshmallows, continue reading. The following recipe was first shared by AllRecipes.com.
If You Love Frog-Eye Salad, You Need This Recipe https://t.co/cKPcJu7rqb
— nancy (@dulcetta) November 18, 2015
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut
1. Bring a pot of water to a boil, add oil, 2 teaspoons of salt. Cook the pasta until it is al dente. Drain the pot once the pasta is cooked and rinse it under cold water to remove the remaining starch.
2. Combine sugar, eggs, flour, ½ teaspoon of salt and pineapple juice in a sauce pan. Cook it over medium heat until it thickens. Don’t forget to stir it. Once it has a proper consistency, remove it from the heat and add lemon juice. Cool the mixture to room temperature.
3. This is the fun part! Mix together the pasta, egg mixture, mandarin oranges, whipped topping and pineapple. Chill it overnight, or refrigerate until it is cool and then add the coconut and marshmallows when it is ready to be eaten.
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