CRISPY FROG LEGS

Yield: about 6 servings.

INGREDIENTS

5 lbs. small frog legs 3/4 cup lemon juice or vinegar Crushed ice 1 cup milk 6 eggs, separated 2 tbsp. olive or vegetable oil 1/4 tsp. salt Salt and pepper 1½ cups all-purpose flour Vegetable oil

DIRECTIONS

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 yols, olive oil, and 1/4 tsp. 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 F. Drain on paper towels.

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