Try the deep-fried route for Brussels sprouts

A: This recipe proves, once and for all, that absolutely everything tastes better deep-fried. And served with heavy cream. “They’re crispy and have such nice flavor, ” said proprietor Jay Swift, who credits chef de partie Sal Purpura with creating the recipe. It’s not just the fat that makes these veggies so tasty, though. They’re paired with tart apples, tangy vinegar, a sweet cider reduction and just a hint of rosemary.

A recent happy customer said he hadn’t eaten a brussels sprout in 35 years, Swift said. “We’re getting people to rethink brussels sprouts. And they’re actually ordering it, too — which kind of surprised me.”

North Georgia Apple and Crispy Brussels Sprout Salad

Crispy fried brussels sprouts, crisp tart apples and pistachios … who would have thunk it would taste so good? Well, the folks at 4th & Swift thought so, and many of their customers agree.

2 1/2 cups apple cider

1/2 cup shelled raw pistachios

1 sprig rosemary, stem removed, leaves finely chopped

1 pinch fleur de sel

Vegetable oil for frying

26 brussels sprouts, trimmed and cut in half

2 tablespoons sherry vinegar

Salt and pepper

1/2 cup creme fraiche

2 tart apples, such as Granny Smith, peeled, quartered, cored and thinly sliced

In a small pot over high heat, boil cider until it is reduced to a thin syrup, about 30 minutes (you will have about 1/4 cup). Set aside to cool. Meanwhile, in a small ungreased pan over low heat, toast the pistachios, stirring occasionally, until toasted, about 10 minutes. Remove from pan to cool, and then chop them coarsely (by hand or in a food processor). Combine the chopped pistachios with the rosemary leaves and fleur de sel. Set aside.

In a heavy pot or fryer, heat the oil to 350 degrees. Fry the brussels sprout halves until the outside leaves begin to turn golden brown. Do not overfry, or they will turn mushy. Remove the sprouts from the oil and toss in a bowl with the sherry vinegar and a dash each of salt and pepper.

On each of four plates spread 2 tablespoons creme fraiche in a line. Liberally drizzle with the reduced apple cider. Arrange 6 or 7 sprout halves over the creme fraiche. Top each with one-fourth of the apples. Top with the remaining sprouts. Drizzle with the cider reduction, and then sprinkle each salad generously with the pistachio mixture. Serve immediately.

4 servings

Per serving: 397 calories (percent of calories from fat, 71), 6 grams protein, 24 grams carbohydrates, 5 grams fiber, 35 grams fat (8 grams saturated), 27 milligrams cholesterol, 69 milligrams sodium.