Fried Brussels Sprouts


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

Yeast Batter

  • ½ oz. margarine
  • ¼ pt. milk
  • ¼ lb. flour
  • ¼ oz. yeast
  • ¼ teasp.salt


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 carefully into hot, deep fat at 340° F. Turn them during frying as they will float, and when golden brown, 5–7 min., remove from the fat. Drain well and serve garnished with fried parsley.