Brussels Sprouts In Cheese Crust

Brussels sprouts in cheese crust.
(Hors d'Oeuvre)

1/2 LB Brussels sprouts - about 10 pcs
1/4 LB English bacon - deli sliced
½ TSP Salt and Pepper
¾ Cup cooking oil

Cheese Crust:

6 TBSP All purpose flour
3 Whole Eggs
1/4 Cup parmesan – grated fine
4+ TBSP milk

Brussels sprouts are cleaned up, the center stock is cut crosswise, to keep leafs together, yet has the chance to get soft while all is boiled in salted water for about
5 to 8 minutes.
After cooking time submerge sprouts in to a cold water and than let them drain in the colander.
Mean while the Cheese Crust dip is prepared, in large enough bowl mix eggs and milk with salt and pepper, slowly add the cheese and than in steps add flour until you achieve heavy pancake consistency.

In ¼ QT sauce pan heat up the oil, while you wrap each Brussels sprouts with slice of English bacon which you secure with toothpick before dipping in Cheese Dip.
Immediately put in to an oil for couple minutes or until Cheese Dip has golden color.
Remove on to paper towels and serve with any kind of sauce, dip or side dish.