CRISPY FROG LEGS
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
1 1/2 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, www.ces.ncsu.edu
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