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Brussels Sprouts and Cheese Fry
Brussels Sprouts and Cheese Fry

Before you jump to Brussels Sprouts and Cheese Fry recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

In general, people have been trained to think that “comfort” foods are not good for the body and must be avoided. However, if your comfort food is candy or junk food this can be true. Otherwise, comfort foods may be super nutritious and good for you. There are some foods that really can improve your moods when you consume them. If you feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

Make a trail mixfrom a variety of seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all fantastic for helping to elevate your mood. This is because seeds and nuts have plenty of magnesium which boosts your brain’s serotonin levels. Serotonin is a feel-good substance that tells the brain how to feel at any given time. The more serotonin in your brain, the happier you’ll feel. Not just that, nuts, specifically, are a great protein source.

So you see, you don’t need to eat junk food or foods that are bad for you just so to feel better! Try a couple of of these tips instead.

We hope you got benefit from reading it, now let’s go back to brussels sprouts and cheese fry recipe. You can have brussels sprouts and cheese fry using 6 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to cook Brussels Sprouts and Cheese Fry:
  1. Prepare 8 Brussels sprouts
  2. Prepare 1 slice Sliced cheese (non-melting type)
  3. You need Coating
  4. Provide 1 Plain flour
  5. Provide 1 dash Eggs
  6. You need 1 Panko
Steps to make Brussels Sprouts and Cheese Fry:
  1. Cut the sprouts in half and insert two small pieces of the sliced cheese into each.
  2. Coat with the following in order: flour, egg, panko, then again with egg and panko to make a double coating.
  3. Fry in oil heated to 355F/180℃ and it's done. Add salt and enjoy.

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