Baked Brussels Sprouts

Ingredients for 2 servings:

• 20 Brussels sprouts, fresh
• 3 tbsp potato flour
• 1 egg(s)
• 2 tbsp Parmesan, freshly grated
• 1 pinch of salt
• 1 pinch(s) black pepper, freshly grated
• 1 ½ liters of neutral oil (e.g. rapeseed oil) for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean the Brussels sprouts and cook them in a little water (without salt) until soft, then drain. Mix the potato flour, egg, cheese, salt, and pepper into a thick paste. Heat a sufficient amount of oil or fat—in this case, we used about 1500 ml of rapeseed oil—in a saucepan over high heat. Check the temperature with a wooden skewer. If bubbles appear, the fat is hot enough. Use the skewer to skewer the soft Brussels sprouts, dip them in the batter, and fry for about 1-2 minutes. Place them on a paper towel to absorb any excess fat, then keep the sprouts hot in the oven until ready to serve. Serve on warmed plates with your desired side dish—here, a herb cutlet and beetroot salad. Tip: A yogurt dip or something similar also tastes very good with these.