The Perfect Pair: Fried Brussels Sprouts from Martha Restaurant in Brooklyn

Every ingredient has a perfect pair and for owners of the restaurant Martha in Brooklyn they are a perfect pair, too. Recreate their signature fried brussels sprouts without leaving home.
By Michelle Tchea

Brussels_nofork (2)

Image: Martha, Brooklyn

Cheese and wine, ice-cream and apple crumble, vegemite and avocado. There really is a perfect pair to every ingredient.

Martha, in Fort Greene Brooklyn plays to the same tune with The Perfect Pair, Husband and wife duo – Andres Valbuena (chef) and beautiful partner in life and business, Melissa Gorman the inspiration.

Starting as a pop-up kitchen and now as a full-blown restaurant, I have luckily gained an exclusive recipe that many locals crave.

Eat your greens and make your mum happy with this delicious, slightly up-market take on Brussels Sprouts. The best thing is: no annoying measuring cups – just play it by ear! Love honey? Add more. Love zingy lime juice? Squeeze a bunch. It doesn’t matter, just release the inner chef in you!

If you don’t want to deep-fry these suckers, try roasting them at a high temperature to get that charred yumm-iness

The Perfect Pair: Fried Brussels Sprouts from Martha Restaurant in Brooklyn
 
Every ingredient has a perfect pair and owners of restaurant Martha in Brooklyn are a perfect pair, too. Recreate their signature fried brussels sprouts.
Author:
Recipe Type: Side
Ingredients
  • Brussels Sprouts
  • Fish Sauce
  • Honey
  • Lime Juice
  • Chile Paste (Sambal or Sriracha will work in a pinch)
  • Crushed Peanuts
  • Pickled Jalapenos
  • Canola or other Vegetable Oil for frying
Instructions
  1. Cut Brussels Sprouts in half, lengthwise.
  2. Heat oil in deep-sided skillet or pot (enough to cover your Sprouts).
  3. When oil is hot, carefully add Sprouts and deep-fry for 3-4 minutes, or until slightly charred and browned.
  4. While Sprouts are frying, mix Fish Sauce, Lime Juice, Honey and a touch of Chile Paste into a dressing. Taste as you go to see what ratio of ingredients you like best.
  5. When Sprouts are ready, drain in a colander to get rid of excess oil, then place in a bowl and toss with dressing.
  6. Garnish with Crushed Peanuts and Pickled Jalapenos.

 

Michelle Tchea

Born and raised with a vegemite sandwich and chopsticks in the other, Michelle gathers her inspiration from artisan bakers, local farmers and talented chefs she meets on her travels. She writes for various international publications, covering food, health and nutrition, as well as luxury travel. Michelle's third book, My Little SoHo Kitchen celebrates her latest residence in SoHo, New York http://www.amazon.com/Little-SoHo-Kitchen-Michelle-Tchea/dp/981440862X

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