Salted Caramel Apple Fries (Printer-Friendly)

Golden crispy apple sticks with warm salted caramel and sweet toppings.

# What You'll Need:

→ Apple Fries

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -

→ Salted Caramel Sauce

09 -
10 -
11 -
12 -

→ Sweet Dippables & Garnishes

13 -
14 -
15 -
16 -
17 -
18 -

# How to Make It:

01 - Peel and core apples, then cut into thick fry-shaped sticks. Toss with lemon juice to prevent browning.
02 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and mix panko breadcrumbs with cinnamon and salt in the third.
03 - Dredge each apple stick in flour, shaking off excess. Dip into beaten eggs, then press firmly into panko mixture to coat evenly.
04 - Heat 1 inch vegetable oil in deep skillet to 350°F. Fry apple fries in batches for 2-3 minutes, turning until golden brown and crisp. Transfer to paper towels to drain.
05 - In medium saucepan over medium heat, melt granulated sugar, swirling pan occasionally. Cook until sugar turns deep amber color, watching carefully to avoid burning.
06 - Immediately add cubed butter to caramelized sugar, stirring until melted. Slowly pour in heavy cream while whisking constantly—mixture will bubble vigorously. Remove from heat and stir in sea salt. Cool slightly.
07 - Arrange fried apple fries on large platter or wooden board. Place bowl of warm salted caramel sauce in center.
08 - Scatter mini marshmallows, chopped pecans, chocolate chips, graham cracker crumbs, and fresh berries around the fries. Dust apple fries with powdered sugar just before serving.

# Expert Advice:

01 -
  • That moment when warm crispy apples hit cool salted caramel is pure magic
  • It looks restaurant fancy but comes together in under an hour
  • Perfect for feeding a crowd without anyone realizing how easy it was
02 -
  • Hot sugar burns are serious and remember that caramel is hotter than boiling water so handle it with extreme care
  • Crowding the pan will drop the oil temperature and make soggy fries so work in small batches
  • The caramel will thicken as it cools so if needed, gently rewarm it over low heat while whisking
03 -
  • Pat your apple sticks dry before coating them or the breading wont adhere properly
  • Have all your ingredients prepped before starting the caramel because it moves fast once sugar begins to color

Go Back