Description
Delicious and crispy apple fries battered and fried to golden perfection, coated with cinnamon sugar, and served with a sweet dipping sauce. A perfect snack or dessert that combines the tartness of apples with a crunchy, sweet exterior.
Ingredients
Scale
Apples
- 3 large Granny Smith or Honeycrisp apples, peeled and cut into fry-sized strips
Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
For Frying
- Vegetable oil, for frying
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Optional Dipping Sauce
- Caramel sauce or vanilla yogurt
Instructions
- Heat the oil: Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Prepare a plate lined with paper towels for draining fried apple fries.
- Prepare the batter: In a bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add milk while whisking until the batter is smooth with no lumps.
- Mix cinnamon sugar and dry apples: In a separate bowl, blend granulated sugar and ground cinnamon. Pat the apple strips dry with paper towels to remove excess moisture.
- Coat the apples: Dip each apple strip into the batter, allowing excess batter to drip off to avoid clumps.
- Fry the apple fries: Carefully place the battered apples in the hot oil in batches, frying for 2 to 3 minutes until they are golden brown. Turn them once during cooking for even frying.
- Drain excess oil: Remove the fried apple fries and place them on the paper towel-lined plate to drain excess oil.
- Coat with cinnamon sugar: While still warm, toss the fries in the cinnamon sugar mixture until evenly coated for that sweet and spicy crunch.
- Serve: Serve immediately with your choice of dipping sauce, such as caramel sauce or vanilla yogurt, for an extra layer of flavor.
Notes
- Use firmer apples like Granny Smith or Honeycrisp to ensure the fries hold their shape during frying.
- Make sure the oil temperature stays at 350°F (175°C) for crispy fries that aren’t greasy.
- Dry the apple strips well before battering to help the batter stick.
- Fry in small batches to keep the temperature consistent and avoid soggy fries.
- Serve immediately for the best texture and flavor.
