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🍽️ Crispy Brussels Sprouts with Beer Batter

500 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put the flour, one teaspoon of salt, the beer, and the eggs into a bowl.
  2. 2. Whisk the ingredients with a whisk until you have a thick, smooth batter without lumps.
  3. 3. Add a little more flour or beer if needed to reach the right consistency.
  4. 4. Cover the bowl and let the batter rest for about 20 minutes.
  5. 5. Wash the Brussels sprouts thoroughly.
  6. 6. Remove the outer, wilted leaves.
  7. 7. Cut a cross into the bottom end of the stems.
  8. 8. Boil the Brussels sprouts in boiling salted water for about 4 minutes.
  9. 9. Make sure the cabbage is still crisp-tender.
  10. 10. Rinse the Brussels sprouts under cold water.
  11. 11. Pat the cabbage dry with a kitchen towel.
  12. 12. Heat the frying oil to about 170 degrees Celsius.
  13. 13. Coat the dry sprouts in the prepared batter.
  14. 14. Fry them in batches in the hot oil until golden brown.
  15. 15. Let them fry for about 3 to 4 minutes in the pan.
  16. 16. Place the finished sprouts on kitchen paper.
  17. 17. Let the excess fat drip off.
  18. 18. Serve the warm snacks with remoulade sauce as you like.

Nutrition per serving