Apple Fries
Apple fries are perfectly crispy on the outside with a soft, tart apple slice inside. Lightly dusted with cinnamon sugar, they are a sweet treat!
Ingredients
- 4 large tart/crisp apples Granny Smith, Pink Lady, or Honeycrisp
- 1 cup whole milk
- 1 cup all-purpose flour
- 4 tablespoons granulated sugar divided
- 1 tablespoon cornstarch
- 1½ teaspoons cinnamon divided
- ¼ cup vegetable oil for frying
Instructions
- Peel, core, and slice your apples into ½-inch to ¾-inch slices. Place them in a large bowl and pour over the milk. Toss to coat. Set aside.
- In a pie plate or shallow dish for dredging, combine the flour, cornstarch, 1 tablespoon of sugar, and 1 teaspoon of cinnamon.
- In a small bowl, combine 3 tablespoons of sugar with ½ teaspoon of cinnamon. Stir, then set aside.
- Take about 6 to 8 apple slices out of the milk, let them drip off any excess milk, and place them into the flour mixture. Toss them gently to evenly coat on all sides. Place them on a large plate or tray, and repeat until all the apple slices are coated in the flour mixture.
- Add ¼ cup of the vegetable oil to a medium-sized skillet that is set to medium heat. Place a paper towel-lined rimmed baking sheet, or large plate, next to your stovetop. This is where you will place your apple slices once fried to drain excess oil.
- Fry 6 to 8 coated apple slices on each side for 1 to 1½ minutes per side, or until lightly golden. Transfer fried apple slices onto the paper towel-lined baking sheet. Sprinkle with the cinnamon-sugar mixture, then transfer to a serving plate.
- Repeat until all apple slices are fried and sprinkled with the cinnamon-sugar mixture. See the tip about adding fresh oil about halfway through the frying process.
Notes
I highly recommend keeping your apple slices no smaller than ½-inch and not as big as 1-inch. When they are too thin, they tend to get too soft with frying and too thick, then you still have too much of a crunch to your apples.
Because this recipe makes so many apple fries, you may need to drain your oil after frying half (or even a third) of the apple slices, then place a fresh ¼ cup of oil back into the pan to fry the remaining apple slices. As you fry your apple slices, some of the excess batter will come off and into the hot oil, making it very dark, and as a result, your apple slices will be darker when fried. This is very normal when frying anything with a coating.
You can also serve your platter of fried apples drizzled with warm caramel sauce if you do not wish to serve it with a dipping sauce.