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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 ¼ 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.
Your Crispy Frog Legs is ready. Buon appetito!
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