3 – 5 lbs frog legs
3/4 cup lemon juice
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
Wash the frog legs thoroughly. Place in a large pan and sprinkle with lemon juice. Cover with crushed ice and refrigerate 1 to 3 hours.
Combine the milk, egg yolks, olive oil and 1/4 tsp salt.
Beat the egg whites until stiff. Fold into the batter.
Sprinkle the frog legs with salt and pepper to taste. Dip legs into the batter then dredge in the flour.
Fry until golden brown in oil heated to 375 degrees. Drain on paper towels.
Serve and Enjoy!
Submitted by Anna Fuqua