Warm, golden and irresistibly crisp, these homemade apple fries are a delicious way to celebrate the end of Canada’s apple harvest season. Fresh Canadian apples are coated in a light, crispy batter, fried until golden and tossed in a fragrant blend of cinnamon and sugar. Served with a creamy maple caramel dip, they’re a delightful alternative to traditional apple pie. Perfect for sharing, these sweet little treats are best enjoyed warm, when the coating is crisp and the apple centres are tender.
Prep Time
20 minutesBake Time
15 to 20 minutesYield
4 servingsRating
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Loading...| For the Apple Fries: | |
| 3 large Canadian apples (Granny Smith or Honeycrisp) | |
| 125 mL (1/2 cup) Rogers Foods All Purpose Flour | |
| 60 mL (1/4 cup) cornstarch | |
| 2 large eggs | |
| 30 mL (2 tbsp) milk | |
| 2 mL (1/2 tsp) baking powder | |
| 1 mL (1/4 tsp) salt | |
| Canola oil, for shallow frying | |
| For the Cinnamon-Sugar Coating: | |
| 75 mL (1/3 cup) granulated sugar | |
| 10 mL (2 tsp) ground cinnamon | |
| Pinch of ground nutmeg (optional) | |
| For the Maple Caramel Dip: | |
| 125 mL (1/2 cup) prepared caramel sauce | |
| 30 mL (2 tbsp) pure Canadian maple syrup | |
| 30 mL (2 tbsp) plain Greek yogurt | |
| Pinch of sea salt (optional) | |
| ... | |
| RECIPE NOTES: | |
| Choosing your apples: Granny Smith apples provide a slightly tart flavour that balances the sweet coating, while Honeycrisp apples offer a naturally sweeter taste and firm texture. | |
| Keep the coating light: Allow excess batter to drip off before frying. A thinner coating creates a delicate, crispy exterior without overpowering the apples' flavour. | |
| Maintain the oil temperature: Frying at about 175 degrees C (350 degrees F) helps the coating turn golden and crisp without absorbing too much oil. Fry in small batches to prevent the oil temperature from dropping too quickly. | |
| Make the dip your own: For a simpler alternative, combine plain Greek yogurt with maple syrup and a pinch of cinnamon. | |
| Storage: These apple fries are best served immediately. If you have leftovers, refrigerate promptly in an airtight container for up to two days. Reheat in an air fryer or oven at 190 degrees C (375 degrees F) until heated through and lightly crisp. |
Warm, golden and irresistibly crisp, these homemade apple fries are a delicious way to celebrate the end of Canada's apple harvest season. Fresh Canadian apples are coated in a light, crispy batter, fried until golden and tossed in a fragrant blend of cinnamon and sugar. Served with a creamy maple caramel dip, they're a delightful alternative to traditional apple pie. Perfect for sharing, these sweet little treats are best enjoyed warm, when the coating is crisp and the apple centres are tender.
| 1. | Prepare the apples. Wash and core the apples, leaving the skins on for added colour and texture. Slice into sturdy, fry-shaped wedges approximately 1 to 1.5 cm thick. Pat thoroughly dry with paper towels to remove excess moisture. |
| 2. | Mix the cinnamon sugar. In a shallow bowl, combine the granulated sugar, cinnamon, and nutmeg, if using. Set aside to coat the warm apple fries. |
| 3. | Prepare the batter. In a medium bowl, whisk together the Rogers Foods All Purpose Flour, cornstarch, baking powder, and salt. In a separate bowl, whisk the eggs and milk until smooth. Gradually whisk the egg mixture into the dry ingredients until a thick, smooth batter forms. |
| 4. | Heat the oil. Pour approximately 1 to 2 cm of canola oil into a heavy-bottomed skillet. Heat over medium heat until the oil reaches 175 degrees C (350 degrees F). Use a cooking thermometer to maintain a consistent temperature. |
| 5. | Coat the apples. Working in small batches, dip the apple wedges into the batter, letting any excess drip off. Each wedge should have a thin, even coating. |
| 6. | Fry until golden. Carefully lower the coated apple wedges into the hot oil without overcrowding the pan. Fry for about 2 to 3 minutes, turning as needed, until the coating is golden brown and crisp. Adjust the heat as needed to maintain the oil temperature. |
| 7. | Drain and coat. With a slotted spoon, transfer the apple fries to a wire rack set over a baking sheet. While still warm, gently toss them in the prepared cinnamon-sugar mixture until evenly coated. |
| 8. | Make the dip. In a small bowl, stir the caramel sauce and pure Canadian maple syrup together until smooth. |
| 9. | Make it creamy. If the caramel mixture is warm, let it cool to room temperature before whisking in the Greek yogurt. If desired, add a pinch of sea salt to balance the sweetness. |
| 10. | Serve and enjoy. Arrange the warm cinnamon-sugar apple fries on a serving platter with the maple caramel dip on the side. Serve immediately for the best flavour and texture. |
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