Instructions: Marinate frogs legs in water to cover (about 3 1/2 cups), with the vinegar, overnight. Drain. Pour enough oil into a skillet to reach a depth of 1/4 inch. Heat oil to 375 degrees. Blend ice water and eggs. Blend paprika, savory, pepper, salt, ginger, garlic powder, and cracker dust. Dip legs into eggs, then into cracker mix; repeat egg and cracker layers. Fry for about 5 minutes on each side, turning once. Legs can be cooked in a deep-fryer if preferred.

This recipe yields 6 to 8 servings.

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