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.