- 12 brussels sprouts
- vegetable stock
- egg whites
Cook the sprouts in the vegetable stock until they are al dente. When they are done, remove from the stock and allow both components to cool.
Put the sprouts back into the stock once they have cooled down (you should preferably do this several hours beforehand).
Remove the sprouts from the stock again before use and pat them dry. Bread them twice and deep-fry them briefly.
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