| | Brussels Sprout Fritters 4 cups of Brussels Sprouts
1 1/2 cups of flour
1 cup of grated Parmesan cheese
2 eggs, beaten
3/4 cup of light cream
3 teaspoons of baking powder
1 teaspoon of salt
Oil for frying
Lemon wedges |
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Parboil the Brussels sprouts for 5 minutes, drain, and chop. Mix the remaining ingredients, except the oil and lemon wedges. Add the sprouts. Drop the batter by the spoonfuls into hot oil. Deep fry for 3 to 5 minutes. Drain and serve hot with lemon wedges. Serves 8 |
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