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Yield: about 6 servings.


    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


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.

North Carolina Cooperative Extension,


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