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    Frog: Crispy Frog Legs


    Source of Recipe


    Southern Living Magazine, sometime in 1980

    List of Ingredients




    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

    Recipe



    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. Serves 6.

 

 

 


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