Recipe - Crispy Frog Legs

5 pound Frog legs; small
Three fourths cup Lemon juice; or vinegar
Crushed ice
1 cup Milk
6 Eggs; separated
2 tablespoon Olive oil; or veg. oil
One fourth teaspoon Salt
Salt
Pepper
1 One half cup Flour, allpurpose
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 One fourth 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.