Fresh apples are coated and fried to soft and sweet cinnamon perfection in this tasty apple fries recipe.
Once you bite into the crunchy coating to find the soft, tart apple slice inside, you will find it hard to stop at just one of these tasty apple fries. They are such a unique and fun way to enjoy fresh apple slices and make the perfect treat for dipping. These apple pie fries do not store as leftovers very well, so I highly recommend only making and serving as many as you plan to eat the same day. If you have tried this recipe leave a comment below, and do not forget to follow us on facebook by clicking the button above or from our facebook feed at the bottom of any main page.
Prep Time
10minutes mins
Cook Time
24 minutes
Total Time
34 minutes
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 sugar, and 1 teaspoon cinnamon.
In a small bowl, combine 3 tablespoons sugar with ½ teaspoon 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 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.
FREQUENTLY ASKED QUESTIONS
What type of apple should I use for this recipe?
Crisp tart apples such as Granny Smith, Honeycrisp, or Pink Lady are the best apples for this fried cinnamon apples recipe.
Do I need to peel the apples for this recipe?
It is best to peel the apples for this recipe, as leaving them on would affect the consistency and soft texture of the apples.
What kind of hot oil is best for deep frying?
Fry only with oils that have a high smoking point. The smoking point is the temperature it takes for the oil to start to break down and smoke.
Once it smokes, it’s not good for frying. Good oils to use are peanut oil, canola oil, sunflower oil, safflower oil, corn oil, or vegetable oil. Olive oil, on the other hand, is not a good oil to fry in.
