Apple Fries with Caramel Cream Dip are like eating your own little apple pie with every bite. The apples slices are lightly battered and fried in a shallow pan, then sprinkled with cinnamon and sugar. The caramel dip is creamy and caramel infused, and oh so yummy. The two together are a killer combination and a must try for apple season!
You can use any kind of apple for this recipe but we prefer tart and crisp apples, like granny smiths or pink ladies. Never make it with a really sweet and soft apple like a red delicious, it will not taste as good and get too mushy. Braeburn and Galas work great for this recipe too.
Let’s get cooking!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
For the Apples:
4 to 5 tart apples we used Pink Ladies
1 cup buttermilk
1 cup sugar
vegetable oil for frying
cinnamon and sugar to taste
For the Dip:
8 oz cream cheese
8 oz Cool Whip or 1 cup whipping cream with 1/2 cup sugar- whipped until stiff
1 cup caramel sauce store bought or homemade*
- In a fry pan, or deep fryer heat vegetable oil for frying.
- Mix together the buttermilk and sugar in a medium size bowl. Peel and slice apples and add them to the buttermilk mixture as you go to prevent browning.
- In a shallow dish, put a layer of wonder flour. Pull the apples out of the buttermilk mix, one at a time and lightly coat all sides in the flour.
- When oil is nice and hot, gently place coated apples into the oil so they are not touching, when the bottom side begins to turn golden, flip over and brown the second side. Quickly remove to a tray lined with paper towels to soak up excess grease and cool. Sprinkle immediately with cinnamon and sugar while they are hot.
For the dip:
Mix together the cream cheese and cool whip until completely blended then stir in the caramel sauce. Place into a bowl for dipping and drizzle a little extra caramel sauce over the top.
*Homemade Butterscotch Caramel Sauce:
3/4 c. sugar
1/4 c brown sugar
1/4 c. water
4 Tbsp. unsalted butter
1 c. heavy cream
1/2 tsp. vanilla
1/2 tsp. kosher salt
In a saucepan, heat sugars and water over medium high heat until sugar darkens. Remove from heat and carefully, with a covered hand, whisk in the butter and half of the cream. Stir until smooth, than add remaining cream, vanilla, and salt.