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5 lbs. small frog legs
1/4 of a cup lemon juice
Crushed ice
1 cup milk
6 eggs, separated
2 tbsp. olive oil
1 tsp. Sugar
1/4 tsp. salt
Salt and pepper
1 1/2 cups all-purpose flour
Vegetable oil

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 yols, olive oil, sugar and 1/4 tsp. 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.
Yield: about 6 servings.

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