Poke a paring knife through the calf on one leg of each pair, the put the other leg through where you poked the knife to hold the legs steady (see picture above). Put the frog legs in a dish or hotel pan, then cover with cheesecloth. Puree the ramp leaves and oil with the salt in a highspeed blender. Pour the ramp leaf puree over the frog legs, then cover the dish with plastic wrap and refrigerate overnight, turning at least once.

To fry the legs, heat a fryer or cast iron skillet to 375 degrees, then remove the frog legs from their marinade, pat dry, and dredge well in flour. Take your time, and really make sure to really work the legs around in the flour well, kneading them around to get a nice crust. Tap off excess flour lightly, then drop the legs into the oil, making sure not to overcrowd the pan to fast, which can lower the heat, if frying on a stovetop.

When the frog legs are golden brown and hot throughout, about 3-4 minutes, remove them to a warmed plate, sprinkle with a pinch of salt and garnish with lemon slices, lemony mayonnaise or aioli.