Crispy frog legs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Small [?] frog legs |
| ¾ | cup | Lemon juice or vinegar |
| Crushed ice | ||
| 1 | cup | Milk |
| 6 | eaches | Eggs, separated |
| 2 | tablespoons | Olive or vegetable oil |
| ¼ | teaspoon | Salt |
| Salt & pepper | ||
| 1½ | cup | All-purpose flour |
| Vegetable oil | ||
Directions
Wash frog legs thoroughly. Place in a large Dutch oven; sprinkle with lemon juice, and cover with crushed ice. Refrigerate for 1 to 3 hours.
Combine milk, egg yolks, olive oil, and ¼ 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 F. Drain on paper towels. Recipe from Orange Lake, Florida in "Southern Living", May 1980 Typos by JP Submitted By JEFF PRUETT On 07-13-95