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    CRISPY FROG LEGS


    Source of Recipe


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    List of 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
    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. Yield: about 6 servings.

    Recipe
 

 

 

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