Apple Fries (A Minnesota State Fair Copycat Recipe)
The hottest new food at the Minnesota State Fair this year were the apple fries. They were excellent. Since the fair only lasts 12 days (and because I don’t want to wait a whole year to eat them again), I had to learn how to make them at home.
I love fair food. The corn dogs. The chocolate chip cookies. The cheese curds.
And now, the apple fries.
Every year at the Minnesota State Fair, there are dozens of new foods introduced. This year, the hottest new food was the apple fries: Apples cut in French fry form, battered, and deep fried until hot and crispy.
They were delectable. Tasted a lot like warm apple pie.
The only problem is that the line was 100 deep at any given moment (although it moved fast) – and the Minnesota State Fair only lasts 12 days.
Also, the cost. A large regular order cost $10, and the “loaded” apple fries (with whipped cream and caramel) cost $13. While I considered this a pretty good price at the otherwise spendy state fair – I discovered that they’re much cheaper to make at home.
If you loved the apple fries – you absolutely must try making them at home!
Why make apple fries at home?
These warm apple fries taste just like the originals at the State Fair, they’re much cheaper to make (as they’re made with pantry staples), and as long as you’re somewhat comfortable deep frying at home, they’re super easy to make.
Ingredients: What You’ll Need To Make Apple Fries
The ingredient list for homemade apple fries is so simple and affordable. You’ll need:
- Apples: Obviously! I used Granny Smith apples which were good and tart and a good contrast for the sweet cinnamon-sugar coating. The Apple Fries booth at the fair used Sweet Tango apples, which are sweet and tart.
- Corn starch: The batter for these fries is corn starch. That’s it. It helps keep the apple fries crispy.
- Cinnamon-sugar: The hot fries are tossed in a simple cinnamon-sugar mixture after frying.
- Cooking oil: These fries are deep fried. Use a high heat cooking oil like canola oil, vegetable oil, peanut oil or avocado oil.
- Caramel sauce: The apple fries are great on their own, but for maximum deliciousness, serve with warm caramel sauce.
- Whipped cream: For maximum apple-pie deliciousness, serve with a side of whipped cream
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Why Granny Smith Apples?
The booth at the fair used SweeTango apples, a sweet-tart variety that was actually developed right here in Minnesota, which felt fitting for a State Fair food. But for this at-home version, I used Granny Smith apples instead, and I actually think they work even better. SweeTango has a short season (you’ll mostly find it in September), while Granny Smith is available at any grocery store year-round and tends to be cheaper. Their tartness also plays really well against the cinnamon sugar coating. If you can’t find Granny Smith, other firm, tart apples like Honeycrisp or Braeburn will work well too. Just steer clear of softer varieties like Red Delicious, since they can turn mushy when fried.
How To Make Deep-Fried Apple Fries
As always, scroll down for detailed recipe. But here’s a snapshot of the process:
- Cut apples into French fry shapes (the State Fair booth used a French fry cutter, but they’re easy to cut without)
- Toss fresh cut apples in corn starch – and shake off excess
- Deep fry coated apple slices in cooking oil
- Remove from oil and drain on a paper towel
- Toss fries in cinnamon-sugar mixture
- Serve with caramel sauce and whipped cream on the side
Deep Frying 101
These apple fries are deep fried – but you don’t need a deep fryer to make them. You can heat an inch or two of cooking oil (canola, vegetable, peanut or avocado) in a saucepan and fry them in there. A heavy-bottomed pot like a Dutch oven works great too, since it holds heat evenly.
You’ll want the oil around 350-375°F. A thermometer helps, but if you don’t have one, drop one end of an apple in the oil: if it sizzles, you’re good to go. Fry the apple fries in small batches so you don’t crowd the pan (overcrowding drops the oil temperature and leaves you with soggy, greasy fries instead of crispy ones). Use a slotted spoon or spider strainer to lift them out, and let them drain on a paper towel-lined plate for a minute before coating in apple-cinnamon and serving.
Q: Can I make apple fries without a deep fryer?
A: Yes. You don’t need a dedicated deep fryer for this recipe. Heat an inch or two of oil in a heavy-bottomed saucepan or Dutch oven until it reaches 350-375°F, and fry the apple fries in small batches right on your stovetop.
Q: Can I bake apple fries instead of frying them?
A: Frying is what gives these apple fries their crispy, golden exterior, so I don’t recommend baking them. The corn starch coating needs hot oil to crisp up properly, and baking will leave you with a soft, pale result that doesn’t match the fair version. If you’re looking for a lighter approach, an air fryer may work better than an oven, but I haven’t tested it myself for this recipe
Q: Can I store and reheat leftover apple fries?
A: I don’t recommend it. These Minnesota State Fair copycat apple fries are really at their best fresh and hot, right out of the oil. The corn starch coating loses its crispness quickly, and reheating (especially in the microwave) tends to make them soggy rather than crispy. This recipe is best made and enjoyed the same day.
More Minnesota State Fair-Inspired Recipes
- Copycat Sweet Martha’s Cookies
- Deep fried candy bars
- Deep fried cheese curds
- Ham and pickle rollup egg rolls
- Corn fritters with maple butter
- Frozen apple cider pops
Apple Fries
Granny Smith apples work so well in this recipe, but feel free to sub a different apple that is sweet, tart, and firm. No Red Delicious!
Ingredients
- 3 Granny Smith Apples
- 2/3 cup corn starch
- 2 cups cooking oil, (canola, vegetable, peanut or avocado)
- 3/4 cup sugar
- 2 teaspoons cinnamon
- Caramel sauce, for serving
- Whipped cream, for serving
Instructions
- Cut Granny Smith apples into thick matchsticks - about the size of a standard French fry. Place cut apples into a bowl containing the corn starch. Toss to evenly coat. Place coated apples in a strainer and shake off excess corn starch. Set aside.
- Heat one to two inches of oil over medium-high heat in a heavy-bottomed saucepan or Dutch oven. The oil should reach between 350 and 375F - but my preferred method of testing the temperature of the oil is to dip the edge of a coated apple in the oil. If it sizzles, it's ready to fry.
- Using a slotted spoon, lower 10 to 12 fries into the hot oil. Fry for about 2 minutes, until the apples reach a light golden brown. Remove with the slotted spoon and place on a paper towel-lined plate for a minute to cool slightly.
- Place the apple fries in the cinnamon-sugar mixture and toss to evenly coat.
- Continue frying the rest of the apple fries.
- Serve with warm caramel sauce and whipped cream on the side.
They actually serve apple fries at LegoLand in San Diego, CA too. Delicious!