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Crispy Frog Legs
5 lb Frog legs; small
3/4 c Lemon juice; or vinegar
1 c Milk
6 Eggs; separated
2 tb Olive oil; or veg. oil
1/4 ts Salt
1 1/2 c Flour, all-purpose
Wash frog legs thoroughly. Place in a large Dutch oven; sprinkle with
lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours.
Combine milk, egg yolks, olive oil, and 1/4 teaspoon salt; mix well.
Beat egg whites until stiff; fold into batter.
Sprinkle frog legs with salt and pepper; dip each in batter, and
dredge in flour. Fry until golden brown in deep oil heated to 375
degrees. Drain on paper towels.