Crispy frog legs 

5 lbs. small frog legs 
3/4 cup lemon juice or vinegar 
Crushed ice 
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 
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, 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. 
Makes 6 serveings.