Fried Brussels sprouts
- 750 g Brussels sprouts
- Salt
- 2 Eggs
- 100 g flour
- 150 ml Beer
- 1 Bund Parsley
- 1 kg white edible fat for deep-frying
- 1/8 l Milk
- 100 g whipped cream
- 150 g Roquefort cheese
- pepper
- 4 Tomatoes
- 100 g Corn salad
- 4 EL white wine vinegar
- 1/2 TL sugar
- 2 EL Oil
- 1/2 Bund Marjoram
- Lemon wedges and parsley
50 minutes
easy
- 1.
- Clean and wash Brussels sprouts, cook in salted boiling water for twelve minutes and drain. Separate the eggs for the dough. Mix the flour, beer and egg yolks together until smooth. Wash the parsley, pat dry and, except for something to garnish, finely chop and stir in.
- 2.
- Beat the egg white and a pinch of salt until stiff and fold into the batter. Briefly pull Brussels sprouts through the dough, drain a little and fry in the hot frying fat until golden brown. For the sauce, bring the milk and cream to the boil.
- 3.
- Melt the cheese in it and reduce everything a little. Season with salt and pepper. For the salad, clean, wash, quarter and core the tomatoes. Cut tomatoes into small cubes except for a few wedges for garnish.
- 4.
- Clean and wash the lamb's lettuce. Mix the vinegar, salt, pepper and sugar together. Beat in the oil. Add the marjoram leaves and diced tomatoes and pour over the salad. Serve the Brussels sprouts garnished with lemon wedges and parsley.
1 person approx.:
- 650 kcal
- 2730 kJ
Leave A Comment