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Bierhall Recipes

Fritter Batter

Standard

Slow

Busy

Measure

Brussel Sprouts

8

16

lbs

Salt

1/2

1

cup

Sugar

1

2

cup

Scallions

2

4

bu

Parsley

1

2

bu

Garlic - Chopped

4

8

Tbs

Feta Cheese

4

8

cup

Lemon Juice

1/2

1

cup

Flour

6

12

cup

Liquid Egg

1

2

quart

S&P Blend

4

8

Tbs

Baking Powder

4

8

Tbs

  1. Cut off bottoms and cut in half brussel sprouts, then feed through slicer in robot coupe
  2. Chop scallions and parsley, crumble feta cheese
  3. Add scallions, parsley, garlic, feta, and lemon juice to shredded brussel sprouts
  4. MAKE BATTER SEPARATELY:
  5. Place flour, S&P, and baking powder in a large bowl
  6. Mix in liquid egg thoroughly
  7. Mix batter thoroughly into brussel sprout mixture
  • Add more flour to final mix to get to proper consistency

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