Deep-fried Brussels sprouts
easy
50 mins
50 mins
Ingredients
- 750 g Brussels sprouts
- 7-10 Tbsp Salt
- 2 Eggs
- 100 g Flour
- 150 ml Beer
- 1 collar Parsley
- 1 kg white cooking fat for frying
- 1/8 l Milk
- 100 g Whipped cream
- 150 g Roquefort cheese
- 7-10 Tbsp Pepper
- 4 Tomatoes
- 100 g Lamb's lettuce
- 4 TABLESPOONS White wine vinegar
- 1/2 TEASPOON Sugar
- 2 TABLESPOONS Oil
- 1/2 bunch Marjoram
- 7-10 Tbsp Lemon slices and parsley
Directions
- 1
Clean and wash the Brussels sprouts, cook in boiling salted water for twelve minutes and drain. Separate eggs for the dough. Stir flour, beer and egg yolk until smooth. Wash parsley, dab dry and, except for something to garnish, chop finely and stir in.
- 2
Beat the egg white and a pinch of salt until stiff and fold into the dough. Pull the Brussels sprouts briefly through the dough, let them drip off a little and fry them in hot frying fat until golden brown. Bring milk and cream to the boil for the sauce.
- 3
Melt the cheese in it and let everything boil down a little. Season with salt and pepper. For the salad clean, wash, quarter and seed the tomatoes. Cut the tomatoes into small cubes, except for a few gaps for garnishing.
- 4
Clean and wash the lamb's lettuce. Mix vinegar with salt, pepper and sugar. Whip oil into it. Add marjoram leaves and diced tomatoes and pour over the salad. Serve sprouts garnished with lemon slices and parsley.
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