Title: Crispy Frog Legs
Categories: Entree Southern
Yield: 6 Servings

5	lb	Frog legs; small
3/4	c	Lemon juice; or vinegar
		Crushed ice
1	c	Milk
6		Eggs; separated
2	tb	Olive oil; or veg. oil
1/4	ts	Salt
		Salt
		Pepper
1 1/2	c	Flour, all-purpose
		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 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.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

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