Homemade Potato Chips

Homemade Potato Chips
INGREDIENTS:
6 or more medium lg. potatoes
Oil or fat for deep frying
Salt
PREPARATION:
Wash and peel the potatoes. Slice very thin.
An old fashioned cabbage slicer can be used (careful of the fingers) -
or use a sharp knife or food processor with a thin slicing blade.
Put the slices at once into a bowl of cold water and let stand for at
least one hour. Ice water is best, but you can set the whole bowl in
the refrigerator if you wish. Dry well by shaking them in a towel.
Fry in hot oil at 390 degrees F. until a light golden brown. Don't try
frying too many at once, better to put one layer on the frying basket.
Drain on paper towels or any kind of plain crumpled absorbent paper.
If you haven't any paper, use a worn dish towel. Salt lightly. These
can be kept for some time if they are sealed into plastic bags or
containers after they have cooled.
Crispy Fried Frog Legs
INGREDIENTS:
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
PREPARATION:
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.