50+ Friends Club Cookbook
Meat and Wild Game

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Crispy Frog Legs

From the Kitchen of: Pepper

5	lb.	Frog legs -- small
3/4	cup	Lemon juice or vinegar
		Crushed ice
1	cup	Milk
6		Eggs, separated
2	tbl	Olive oil or veg. oil
1/4	tea.	salt
		Salt and Pepper to sprinkle on frog legs
1-1/2	cup	all purpose flour
		vegetable oil for frying

• 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.