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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. combine the anchovies, parsley capers second batch of lemon juice, pepper & olive oil to make the dip. set aside. | 2. peel the outer layer of the Brussels sprouts and boil them in lightly salted water for about 10 minutes. drain the water and turn the Brussels sprouts in the first batch of lemon juice. drain the sprouts in a colander. | 3. mix the flour and sparkling water into a batter. add a little salt and pepper. whisk the egg white until it stiffens and mix into the batter. add more sparkling water if needed. the batter should be slightly thicker than sour cream. | 4. heat the oil in a large pot to 350-400 degrees farenghite. (use a digital kitchen thermometer). thurn the Brussels sprouts around in the batter and then gently place them in the oil with a skimmer spoon. fry for 1-2 minutes until the Brussels sprouts are gtolden brown. place on a paper towel to dry. add salt just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brussels sprout	17 1/2	ounces		213.3299	44.4024	16.7687	1.4883
lemon	1			1.2808	0.4116	0.0486	0.0132
oil	1 1/2			168.192	0.0	0.0538	19.1002
wheat flour	3/4	cup		306.0	64.773	11.889000000000001	2.25
sparkling water	3/4	cup		-	-	-	-
sea salt	1	pinch		-	-	-	-
pepper			ground	1.4432	0.3677	0.0597	0.0187
egg white	1			17.16	0.2409	3.597	0.0561
anchovy	8		chopped	-	-	-	-
parsley	1		chopped	-	-	-	-
caper	1	tablespoon		1.9780000000000002	0.4205	0.203	0.07400000000000001
lemon	1			1.2808	0.4116	0.0486	0.0132
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
olive oil	3 1/2	tablespoons		417.69	0.0	0.0	47.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.