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Whisk 2 eggs and 1 quarter cup of milk together. Add the and 2 tablespoons of CoffeeMate. Roll in flour. For a thicker coating, double dip in the batter.  Serve immediately after frying.
Soak the frog legs in milk  while preparing the batter. Make the batter. Dip the frog legs in the batter. Season to taste. Sauté or deep fry.