Description
Deliciously crispy apple fries coated in a sweet cinnamon-sugar mixture, served with a creamy caramel dip. These apple fries are a delightful treat perfect for dessert or snack time, combining the tartness of fresh apples with a crunchy fried coating and a luscious dip.
Ingredients
Scale
Apple Fries
- 4 to 5 tart apples (Granny Smith or Pink Lady)
- 1 cup buttermilk
- 1 cup sugar
- 1 cup Wondra flour
- Vegetable oil (for frying)
- 1/2 cup sugar
- 1/8 cup cinnamon
Caramel Dip
- 8 ounces cream cheese
- 8 ounces Cool Whip (or 1 cup whipping cream with 1/2 cup sugar, whipped until stiff)
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Prepare the Oil and Buttermilk Mixture: In a fry pan or deep fryer, heat vegetable oil for frying until it reaches the proper frying temperature. In a medium-size bowl, mix together the buttermilk and 1 cup of sugar. Peel and slice the apples, adding them to the buttermilk mixture as you go to prevent browning.
- Coat the Apple Slices: Spread Wondra flour evenly in a shallow dish. Remove apple slices one at a time from the buttermilk mixture and lightly coat all sides in the flour to prepare them for frying.
- Fry the Apples: When the oil is hot, gently place the coated apple slices into the oil, making sure they do not touch. Fry until the bottom side turns golden brown, then flip to brown the second side evenly.
- Drain and Sprinkle: Quickly remove the fried apple slices to a tray lined with paper towels to absorb excess grease and let cool slightly. While hot, immediately sprinkle them with the cinnamon and sugar mixture for a sweet, flavorful finish.
- Prepare the Dip: In a mixing bowl, combine the cream cheese and Cool Whip (or whipped cream with sugar) and blend until smooth and completely mixed. Stir in the caramel sauce thoroughly.
- Serve: Transfer the dip to a serving bowl, optionally drizzling a little extra caramel sauce over the top for decoration. Serve the apple fries warm alongside the caramel dip.
Notes
- Use tart apples like Granny Smith or Pink Lady for the best flavor and texture.
- Wondra flour is preferred for a light, even coating, but all-purpose flour can be substituted if needed.
- Ensure the oil is hot enough before frying to achieve a crispy exterior without greasy absorption.
- For the dip, whipping cream with sugar is a great alternative if Cool Whip is unavailable.
- Adjust the cinnamon-sugar coating to your taste preference for sweetness and spice.
