Side Pannel
Crispy Frog Legs
Ingredients List
- 5 lb Frog legs; small
- 3/4 c Lemon juice; or vinegar
- Crushed ice
- 1 c Milk
- 6 Eggs; separated
- 2 tb Olive oil; or veg. oil
- 1/4 ts Salt
- Salt
- Pepper
- 1 1/2 c Flour, all-purpose
- Vegetable oil
Directions
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.
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.
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