Crispy Fried Frog Legs

INGREDIENTS:

2 to 2 1/2 pounds small frog legs
1/3 cup lemon juicecrushed ice
1/3 cup milk2 eggs, separated
2 teaspoons vegetable oil
salt and pepper
dash cayenne pepper, optional
2 cups all-purpose flour
vegetable oil for deep frying

PREPARATION:

Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemonjuice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a smallbowl, 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, ifusing; dip each in milk-egg mixture, then dredge in flour. Heatvegetable oil in a deep-fryer or skillet to 375°. Fry frog legs untilgolden brown. With a slotted spoon, transfer to paper towels to drain.

Serves 4 to 6.