Crispy Frog Legs
|Frog legs||2 1⁄2 Pound|
|Lemon juice/Vinegar||1⁄2 Cup (8 tbs)|
|Crushed ice||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , separated|
|Olive oil/Vegetable oil||2 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Vegetable oil||1 Tablespoon|
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, and olive oil; mix well.
Beat egg whites with electric mixer 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 hot oil (375°).
Drain on paper towels.