Aller au contenu principal
K
Follow Kate
Featured Recipe

Crunchy Cinnamon Apple Fries

Crunchy Cinnamon Apple Fries

By Kate

Apple slices dipped in yogurt then coated in a mix of oat flour and tapioca starch with brown sugar and nutmeg. Shallow fried in avocado oil until golden and crisp. Tossed in a cinnamon-sugar blend spiced with clove for added warmth. Slight tweaks in soaking and frying times, emphasizing sensory cues over clocks. Swap regular milk for Greek yogurt and cornstarch for tapioca for texture and tang. Perfect for when apples need a crispy makeover. Monitor oil temperature visually and by sizzling sounds to avoid soggy or burnt fries.
Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 48 servings
apple dessert snack fried
Introduction
Apples ready for a makeover? Tossed in yogurt not milk. Why? Adds tang, makes coating stick without sogginess. Flour mix switched up — oat flour for nuttiness, tapioca starch instead of cornstarch gives a crisp shell that carries spices better. Brown sugar brings moisture and extra caramel notes in the frying pan. Clove and nutmeg not just cinnamon; they add depth and a touch of warmth you often miss in simple spiced apple snacks. Oil choice matters—avocado oil plays nice with heat and keeps things lighter. Sizzle is your guide, not clock. When you hear gentle hissing and see golden edges, flip it. Overcrowding? No. Crowded means steam, soggy fries. Drain oil well, sprinkle cinnamon-sugar hot so sugars melt slightly, sticking to crust. Cool just enough to hold shape and crunch but not lose the fragrance. These aren’t just apple fries. They’re a lesson in texture and timing. Your kitchen’s about to smell like fall in fast forward.

Ingredients

  • 4 large apples peeled cored sliced 0.6-inch thick
  • 1 cup plain Greek yogurt (substitute whole milk if needed)
  • 1 1/3 cups oat flour (can swap with whole wheat flour)
  • 2/3 cup tapioca starch (replace cornstarch with same amount)
  • 2 tablespoons packed dark brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/3 cup avocado oil (or any neutral high smoke oil)

    • About the ingredients

    Peeling and coring apples uniformly helps with even cooking. Greek yogurt replaces milk here; thicker texture helps batter stick without excess moisture. Oat flour—it’s coarser and nuttier than all-purpose, lends better texture. Tapioca starch swaps the cornstarch delivering a more durable crunch that holds up post-frying. Brown sugar adds a caramel edge; granulated sugar for dusting brings just the right surface crunch and sweetness you need to balance the spices. Cinnamon plus nutmeg and clove enrich the flavor profile—skip nutmeg and sub with cardamom if you like a floral hint. Avocado oil chosen for its high smoke point and neutral flavor, but can use light olive or refined sunflower oil. Do not use unrefined oils—they burn fast. Keep oil temperature steady for best results.

    Method

  • 1. Slice apples peeling and coring first. Aim for roughly 0.6-inch thick uniform slices. No need to soak long. Place in bowl and pour Greek yogurt over. Gently toss to coat all slices. Let sit 5 minutes max. This coats and adds mild tang improving adhesion without sogginess.
  • 2. In a wide shallow dish mix oat flour, tapioca starch, brown sugar, cinnamon, nutmeg, and clove evenly. The oat flour offers subtle nuttiness, tapioca adds crispness instead of cornstarch’s sheen.
  • 3. Combine sugar and cinnamon for dusting in a small bowl, set aside. This final sprinkle adds texture contrast and pops in aroma.
  • 4. Lift 6–7 apple slices carefully from yogurt, allow excess to drip off but don’t shake off too hard. Place in the flour-starch mixture. Toss around gently with hands or tongs to evenly coat. Press lightly to ensure mixture clings. Lay coated slices on a plate. Repeat for all slices.
  • 5. Heat avocado oil over medium heat in a skillet. It should shimmer but not smoke. Test oil by dropping a small bit of mixture; it should sizzle steadily without burning immediately.
  • 6. Fry apple slices in batches of 5–7 depending on skillet size. Lay slices flat, don’t crowd or they’ll steam instead of crisp. Listen for steady moderate sizzling. Flip after about 1 minute and 20 seconds or when edges turn golden and texture firms. Fry second side 1 minute until deep golden brown patches appear.
  • 7. Transfer cooked apple fries to paper towel-lined tray to drain excess oil. Immediately sprinkle cinnamon sugar mixture generously while fries stay hot for better adhesion and bursts of sweet spice.
  • 8. Repeat frying remaining slices. When oil darkens or fries absorb oil, carefully discard old oil, wipe pan if needed, add fresh 1/3 cup oil, reheat before continuing. This prevents burnt flavors and ensures crisp finish.
  • 9. Serve warm slightly cooled. Texture should be crisp outside, tender sweet inside. Aroma of cinnamon, nutmeg, clove should be evident. If fries get soggy, reheat briefly in hot oven to restore crunch.

    • Technique Tips

    Soaking apples in yogurt is brief, just five minutes tops. Prolonged soaking makes them soggy and harder to coat. Dry excess briefly via draining not wiping. When coating, don’t press hard but ensure all sides are covered, or batter fall-off and uneven crispiness follow. Preheat skillet well; test oil by dropping a pinch of coating mixture. Look for steady sizzling not violent spitting. Fry in small batches to avoid temperature drop. Flip when edges firm and bottom is golden, about a minute to 1:20. Second side needs slightly less time; watch for deeper golden spots. Drain well on paper towels to retain crunch, toss with cinnamon-sugar immediately so heat helps sugar melt onto surface. Refresh oil midway if it darkens—discard carefully, wipe pan if residue sticks, add fresh oil to prevent burnt flavors. If fries lose crispness after resting, a quick 2-minute oven reheating at 350°F revives crunch. Visual and audio cues > timers. Watch closely, listen carefully, feel texture while handling.

    Chef's Notes

    • 💡 Monitor oil—don't wait for smoke. Want hot, glistening. Test with small batter drop. Should sizzle steadily. Avoid burn.
    • 💡 If batter falls off easily, re-coat. Make sure yogurt clings. Spread flour mixture evenly too. Press gently, no rushing.
    • 💡 Overcrowding pan means steaming instead of frying. Small batches allow crisp texture. Always listen for that consistent sizzle.
    • 💡 A brief soak in yogurt—no longer than five minutes. Help adhesion without excess moisture. Drain quickly. Keep it light, not mushy.
    • 💡 If fries get soft, oven revive method works. 350°F for just 2 minutes. Crispiness restored without changing flavor profile.

    Kitchen Wisdom

    Can I use other oils?

    Sure, but stick to light refined oils. Avocado's high heat friendly. Olive's strong taste may alter.

    What if I don't have tapioca starch?

    Cornstarch's a fallback. But you’ll lose some crisp. Better to shop for tapioca.

    How to store leftovers?

    In a sealed container in fridge. Best eaten fresh, but can reheat in oven for crispness.

    Can I skip the spices?

    Yes, but missing depth. Try vanilla or other flavors instead. Play with tastes you enjoy.

    You'll Also Love

    Explore All Recipes →
    Crunchy Cinnamon Apple Fries

    Salted Caramel Crispy Treats

    19 min 150 calories Sweet Treats
    Crunchy Cinnamon Apple Fries

    Lemon Blueberry Quick Bread

    290 calories Sweet Treats
    Crunchy Cinnamon Apple Fries

    Coconut Oat Clusters

    40 min 145 calories Sweet Treats
    Crunchy Cinnamon Apple Fries

    Cherry Cheese Pockets

    250 calories Sweet Treats