1 lb. brussel sprouts
2 eggs, slightly beaten
2 tsp. milk
2 tsp. sherry
1 tbsp. grated onion
1 tsp. salt
1/4 c. fine dry bread crumbs
1/2 c. finely chopped salted peanuts
1/2 c. butter

Cook brussel sprout in salted water 10 to 15 minutes until tender. In small bowl, blend eggs, milk, bread crumbs with peanuts. Dip brussel sprouts in egg mixture; roll in peanut mixture. Melt butter in heavy skillet, add brussel sprout and fry, turning frequently, until golden brown on all sides.