Yield: Serves 4 to 6
- 2 to 2 1/2 pounds small frog legs
- 1/3 cup lemon juice
- crushed ice
- 1/3 cup milk
- 2 eggs, separated
- 2 teaspoons vegetable oil
- salt and pepper
- dash cayenne pepper, optional
- 2 cups all-purpose flour
- vegetable oil for deep frying
Wash frog legs thoroughly. Place 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, and a little cayenne, if using; 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. With a slotted spoon, transfer to paper towels to drain.
Serves 4 to 6.