Let Me Tell You About These Apple Fries (You’re Gonna Laugh)
You know how sometimes you just want something sweet, sorta healthy (ish), and—don’t laugh—way more fun than a plain old apple? That’s how I landed on air fryer apple fries. The first time I tried making these, I thought I’d totally ruined dessert (still blame that runaway cinnamon lid for round one). But then, after a couple of tweaks and shouting “seriously?!” at my air fryer, I nailed a batch that my kids literally fought over. So, now whenever apples start looking a bit too sad in the fruit bowl, I fry ‘em up. Worked yesterday; probably works tomorrow, too. Oh, also—if your dog loves apples as much as mine, prepare for some serious puppy eyes.
Why You’ll Go Bananas… Er, Apples for This
I make these when I want my kitchen to smell like happiness—but really, my family just hounds me for them after soccer practice. They call them apple “fries” but, no, there’s not a drop of oil splatter (my white shirt says thank you). Sometimes I make a double batch, but let’s be honest: they barely survive an afternoon. Oh! I used to hate how quickly apples brown—until I realized you can pretend it’s “all part of the look.” These are sweet, crunchy, cinnamon-y, and make awful moods 17% better (give or take; not scientifically verified, just my house’s stats).
Here’s What You’ll Want to Grab
- 2 big apples (Granny Smith’s classic, but Fuji or Gala works great; I swap in whatever’s orphaned in the fridge)
- 1/2 cup flour (all-purpose or whole wheat—if I’m feeling fancy, I use almond flour, but honestly, regular’s easier)
- 1/2 cup panko breadcrumbs (or skip and use just flour—I sometimes have to!)
- 2 eggs, beaten (I’ve used milk in a pinch—works, but not as crispy)
- 1/3 cup sugar (white, brown, coconut—grandma always says use brown, but I mix it up)
- 1 tablespoon cinnamon (or more, who’s judging?)
- Pinch of salt (I’m stingy, but some folks heap it on)
- Spray oil (not mandatory, but does make them golden)
How To Make Air fryer Apple Fries (Mostly by the Book)
- Prep the apples: Peel if you like (sometimes I’m lazy and skip it), slice like you would French fries. Wedges or sticks, just keep them sorta the same size. If they look ugly—join the club.
- Set up the breading station: Three bowls: flour, eggs, breadcrumbs mixed with half the sugar, cinnamon, and that pinch of salt. Sometimes I lose patience and just toss the breadcrumbs with the sugar & spices in the bag—I claim it’s “rustic.”
- Coat those apples: Dip in flour, shake off extra (this is where I usually sneak a taste if no one’s watching), dunk in egg, then really roll ‘em in breadcrumbs mixture. Don’t worry if your hands look like a mess. If stuff isn’t sticking, I just smoosh it in more.
- Fry time: Spray your air fryer basket (or don’t, if you like a stickier clean-up). Lay the apples out in a single layer, honestly they can overlap a little. Air fry at 190°C/375°F for 8–10 minutes, flipping halfway if you remember. By the way, they look weird halfway through—don’t panic. If you see a lot of sugary blob in spots, just nudge it back.
- Finishing touch: Sprinkle with the rest of your sugar/cinnamon while they’re hot. Or, sometimes my son insists on powdered sugar—makes a big old powder poof, but he’s happy.
What Actually Works (And What Doesn’t…Thanks, Trial & Error)
- If you use almond flour, they’re softer. Not bad, but not as crunchy.
- Skins-on gets you chewier fries; my husband swears it’s better, though I kinda disagree.
- I once crammed too many in the basket—wound up with a weird apple-lump. Do two batches if you have to!
Swap It Up: Variations I’ve Tried
- Tried spicing with pumpkin pie spice—not bad, but it’s apples, not pumpkin pie!
- Little drizzle of caramel over finished fries? Chef’s kiss. But, warning, gets real sticky fast.
- Skipped the egg, dipped in melted butter; surprisingly rich. Not my usual, but hey, worth trying once.
- Once, I tried cayenne for a spicy kick—nope, wouldn’t do that again (unless you really love spicy dessert…I don’t).
What If I Don’t Have an Air fryer? (Or Anything Else?)
Okay, true story—I did once do these in a regular old oven. Just bake at 200°C for about 15 min, flip ‘em, then bake another 10ish. Not as crispy, but still disappeared quick. And if you don’t have panko? Double the flour, toss in some oats, or even crushed cornflakes (learned that one the hard way after a late-night snack urge).
How To Store These (If They Last, Which They Don’t)
I put leftovers in a lidded container in the fridge. They probably keep for 2 days but, honestly, in my house they never last more than a day! Re-crisp in the air fryer for 2–3 minutes or just eat them cold. Actually, I find it works better if you don’t completely seal the container—they don’t go as soggy.
How We Serve ‘Em (Because That’s Half the Fun)
Dip them in vanilla yogurt, or a little caramel. My daughter plunks them in ice cream—so decadent. Sometimes I pop them into little paper cones and let people just grab and roam. Oh, and for birthdays, I serve them with colored sprinkles on top, but that’s probably overkill.
Stuff I Figured Out the Hard Way (So You Don’t Have To)
- Don’t rush dipping—once, I tried skipping the flour step. Just falls apart. Trust me.
- If you smash the apples too thin trying to cut fries, they go mushy—chunky sticks are better.
- I once tried and forgot the salt. Bland, just not the same. A pinch does wonders.
Questions People Actually Ask Me…And The Occasional Sassy Reply
- Do I have to peel the apples? Nope! If you’re not fussy, leave the skins on. I’m 50/50.
- What apples are best? I think tart works best—Granny Smith’s my jam, but any apple will work. Yellow ones go a bit soggy, but still edible.
- Can I freeze them? I mean, you can try. I did once, and the texture was weird as heck after reheating. Just eat them fresh if you can!
- Why do they stick together sometimes? That’s the sugar—just spread ‘em apart with a fork if needed. Or, if you don’t mind, it’s a bonus apple cluster.
- Could I use pears? Ooh, I gave that a whirl once—it was messier than I bargained for, they go super soft. Stick with apples!
So, that’s my Apple Fries gospel. Might sound fiddly, but after once or twice you’re flying. And if you make some epic mistake—just call it a new family tradition (worked for me with the cinnamon overload situation…)
Happy munching! (If you do figure out a way to make these last more than a day, message me. Seriously.)
Ingredients
- 2 large apples (such as Granny Smith or Fuji)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Nonstick cooking spray
Instructions
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1Peel, core, and cut the apples into fry-shaped sticks (about 1/2-inch thick).
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2In a small bowl, combine the sugar, cinnamon, and salt. In separate shallow bowls, place the flour, beaten eggs, and panko breadcrumbs.
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3Dredge each apple fry in flour, dip in egg, and then coat with panko breadcrumbs mixed with half of the cinnamon-sugar mixture.
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4Lightly spray the air fryer basket with nonstick spray. Arrange apple fries in a single layer, making sure they do not touch.
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5Air fry at 380°F (193°C) for 8-10 minutes, flipping halfway, until crisp and golden.
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6Remove from air fryer and sprinkle with the remaining cinnamon-sugar mixture before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180 caloriescal
Protein:
4gg
Fat:
3gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
38gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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