Name: Apple Wedge Fries
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 large firm apples (Granny Smith, Honeycrisp, or Pink Lady), peeled, cored, and sliced into ½–¾ inch wedges; 1 cup whole milk (or ¾ cup milk + ¼ cup buttermilk); 1 cup all-purpose flour; 1 tablespoon cornstarch; 1 tablespoon granulated sugar (for coating mix); 1 teaspoon cinnamon (for coating mix); 3 tablespoons granulated sugar (for cinnamon–sugar topping); ½ teaspoon cinnamon (for topping); ¼ cup vegetable oil (for frying); Caramel sauce, whipped cream, or vanilla cream for serving

Jump to Recipe·Leave a Review

I’ve just whipped up a delicious “Apple Wedge Fries” recipe for you—filled with crisp, sweet apple wedges coated for the perfect crunch. Here’s everything you need, in my own voice and style.

Why I Love This Recipe

I love how simple this recipe is—it takes just a few ingredients and a short amount of prep to create something fun, flavorful, and just a little bit indulgent. The crunch of the coating combined with the warm sweetness of the apple makes it feel like a mini dessert in every bite. Whether it’s a cozy snack for myself or a unique treat for guests, it hits the spot every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large firm apples (like Granny Smith, Honeycrisp, or Pink Lady), peeled, cored, and sliced into ½-¾ inch wedges
1 cup whole milk (or ¾ cup milk + ¼ cup buttermilk)
1 cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon granulated sugar (for the coating mix)
1 teaspoon cinnamon (for the coating mix)
3 tablespoons granulated sugar (for the cinnamon–sugar topping)
½ teaspoon cinnamon (for the topping)
About ¼ cup vegetable oil (for frying)
Caramel sauce, whipped cream, or vanilla cream for serving

Directions

I peel, core, and slice the apples into uniform wedges (about ½-¾ inch thick) and toss them gently in a bowl with the milk (or milk/buttermilk mix) to keep them from browning and help the coating stick.
In a shallow dish I mix together the flour, cornstarch, 1 tablespoon sugar, and 1 teaspoon cinnamon for dredging.
In another small bowl I combine the 3 tablespoons sugar with ½ teaspoon cinnamon for dusting.
I heat about ¼ cup oil in a skillet over medium heat. When it’s shimmering, I take a few apple slices at a time, shake off excess milk, and dredge them in the flour mixture until well coated.
I fry the coated apple wedges in batches, about 1–2 minutes per side, until lightly golden and just tender.
I transfer the fries to a paper towel–lined tray to drain a bit, then toss them while still warm in the cinnamon–sugar topping until they’re evenly coated.
I serve them warm with caramel sauce, vanilla cream, or whipped cream for dipping.

Servings and Timing

Servings: Makes about 4 servings
Prep Time: ~10 minutes
Cook Time: ~10–15 minutes
Total Time: ~20–25 minutes

Variations

I sometimes toss in a pinch of pumpkin pie spice or apple pie spice to the coating mix for extra warmth and flavor. Instead of cinnamon sugar, I’ve dusted with powdered sugar or even cocoa-sugar mix for something different. I’ve also tried baking or air-frying them: less oil but lighter crunch—especially using cornstarch or arrowroot coating. For a savory twist, I air-fried wedges with a breadcrumb coating and egg or butter base, though I prefer sweet for this one.

Storage/Reheating

I prefer to eat these fresh—crispy is best. If I have leftovers, I store them in an airtight container at room temperature or in the refrigerator for up to 1 day. Refrigeration can soften them, though. To reheat, I warm them in the oven at 350–400 °F (175–200 °C) or touch them up quickly in a skillet or air fryer for a few minutes to restore the crunch.

FAQs

What kind of apples work best for apple wedge fries?

I go for firm, crisp apples—like Granny Smith, Honeycrisp, or Pink Lady—because they hold their shape and contrast nicely with sweet coating.

Do I need to peel the apples?

I prefer peeling them because it helps the coating stick better and gives a uniform texture, but it’s not required.

Why do my apple fries turn out soggy?

Usually it’s because the oil wasn’t hot enough. I wait until it’s hot (around 350 °F) before frying; otherwise, they absorb too much oil.

Can I make them ahead of time?

I find they’re best fresh. If I need to prep ahead, I’ll slice and coat the apples, refrigerate them, and fry later.

Can I freeze apple wedge fries?

Freezing isn’t ideal here—it tends to make them turn soggy once thawed. Better to enjoy them fresh or store short term.

Conclusion

I hope this article gives you everything you need to whip up some irresistible apple wedge fries. I’ve loved crafting this recipe—it’s quick, fun, and always a hit whether I’m snacking solo or sharing with family. Let me know how your batch turns out—I’m excited to hear!