Fried Brussels Sprouts

Preparation info
  • 4

    • Difficulty


Appears in

By Isabella Beeton

Published 1861

  • About


  • 1 lb. small, tight Brussels sprouts, cooked
  • coating batter or yeast batter


Prepare the batter, if using yeast batter: warm the milk to blood heat with the margarine, and cream the yeast with a little of it. Add the rest of the milk to the yeast, then add all to the warmed flour and salt. Beat till smooth. Put to rise in a warm place till doubled in size. Cook the sprouts so that they are just tender. Drain well. Dip them in the batter on a skewer and lower each piece