Baby Brussels sprouts croquette balls

A play on the Dutch meat croquette.

Baby Brussels sprouts croquette balls

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As needed:


baby Brussels sprouts

As needed:



As needed:


egg white

As needed:


fine breadcrumbs

Preparation method

  • Clean the Brussels sprouts and blanch in water seasoned with salt.
  • Cool down the sprouts immediately in iced water and then dry them well with kitchen towel.
  • Coat the Brussels sprouts by rolling them in flour, then egg white, and then the breadcrumbs.
  • Deep fry in oil until crispy and golden brown.
  • Drain on kitchen towel and cut them in half.
  • Serve immediately.

Serving suggestions

  • As part of a composition with game or poultry.
  • As a component in a creation with fried pike perch glazed with syrup.

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