Fried Brussels Sprouts
Stir the flour with 1 teaspoon salt, beer and eggs until smooth in a bowl, adding more flour or beer as needed. Cover and let it rest for about 20 minutes.
Rinse, trim and cut the stems crosswise off of the Brussels sprouts. Blanch in boiling salted water for about 4 minutes until tender. Drain and pat dry. Dip Brussels sprouts in the batter mix and fry in hot oil (170°C) (approximately 375°F) until golden brown, about 3-4 minutes, in batches. Drain on paper towels.
Serve with tartar sauce if desired.