Go Back
–+ servings

Cinnamon Apple Fries

Tender apple slices get a lightly crisp cinnamon coating in this simple stovetop treat. A final dusting of cinnamon sugar adds sweetness while the freshly fried apples are still warm.
Print Pin
Course: Appetizer
Cuisine: American
Keyword: Cinnamon Apple Fries, Easy Cinnamon Apple Fries
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Servings: 64 fries

Ingredients

  • 4 large tart/crisp apples, Granny Smith, Pink Lady, or Honeycrisp
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 4 tbsp granulated sugar, divided into 1 tablespoon and 3 tablespoons
  • 1 tbsp cornstarch
  • 1 1/2 tsp cinnamon, divided into 1 teaspoon and ½ teaspoon
  • 1/4 cup vegetable oil, for frying

Instructions

  • Prepare the apples. Peel and core the apples, then cut them into slices measuring ½-inch to ¾-inch thick. Transfer the slices to a large bowl, pour the whole milk over them, and toss until coated. Set the bowl aside.
  • Make the flour coating. Add the all-purpose flour, cornstarch, 1 tablespoon of granulated sugar, and 1 teaspoon of cinnamon to a pie plate or another shallow dish. Mix until evenly combined.
  • Mix the cinnamon sugar. In a separate small bowl, stir together the remaining 3 tablespoons of granulated sugar and ½ teaspoon of cinnamon. Set this mixture aside for finishing the fried apples.
  • Coat the apple slices. Remove 6 to 8 slices from the milk at a time, allowing the extra milk to drip back into the bowl. Transfer the slices to the flour mixture and gently toss until every side is evenly covered. Set the coated apples on a large plate or tray. Continue with the remaining slices.
  • Prepare for frying. Pour ¼ cup vegetable oil into a medium-sized skillet and place it over medium heat. Set a rimmed baking sheet or large plate lined with paper towels beside the stovetop so the cooked apples have a place to drain.
  • Fry in batches. Add 6 to 8 coated apple slices to the skillet at a time. Fry for 1 to 1½ minutes per side, until the coating becomes lightly golden. Move the finished slices to the paper towel-lined baking sheet or plate.
  • Add the cinnamon sugar. While the fried apple slices are still warm, sprinkle them with the prepared cinnamon-sugar mixture. Transfer them to a serving plate.
  • Finish the remaining batches. Continue frying, draining, and coating the rest of the apple slices with cinnamon sugar until all of them are cooked.

Notes

Recipe Notes

  • Choose firm apples: Granny Smith, Pink Lady, or Honeycrisp work best because they hold their shape during frying and won’t become too soft.
  • Watch the thickness: Keep the apple slices between ½-inch and ¾-inch thick. Thin slices can turn too soft, while overly thick slices may remain too crunchy in the center.
  • Fry in small batches: Cook only 6 to 8 apple slices at a time so they have enough room to fry evenly.
  • Change the oil if needed: Bits of coating will fall into the oil and darken as you fry. If the oil becomes too dark after half—or even a third—of the apples, discard it and add a fresh ¼ cup vegetable oil before continuing.
  • Add the cinnamon sugar while warm: Sprinkle the cinnamon-sugar mixture over the apple fries shortly after frying so it sticks to the coating.
  • Serve them fresh: Apple fries have their best texture when served warm soon after frying. They tend to soften as they sit and aren’t recommended for freezing.
  • Try caramel: Serve warm caramel sauce on the side for dipping, or drizzle it directly over the finished apple fries.

Nutrition

Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 22mg | Fiber: 1g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Save