CRISPY BATTER-FRIED FROG LEGS

First posted on 06-15-2007

Ingredients:

2 ½ pounds frog legs
½ cup lemon juice
4 cups crushed ice
1/3 cup milk
2 eggs, separated
2 tsp olive oil
salt and pepper
2 cups self-rising flour

Preparation:

Put frog legs in a large bowl. Sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs with salt and pepper; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375°. Fry frog legs until golden brown. Transfer meat to paper towels to drain.