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Air Fryer Apple Fries

Air Fryer Apple Fries with a crunchy panko coating and cinnamon-sugar flavor. Thick apple wedges are dredged, air-fried at 400°F until golden, then served hot with caramel and vanilla yogurt for dipping.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple fries coating and frying
  • 3 apples Use firm apples like Granny Smith or Honeycrisp; peel and cut into thick wedge-shaped sticks, removing the core.
  • 2 eggs Beaten for dipping the apple wedges.
  • 0.5 cup all-purpose flour For the first dredge layer.
  • 0.5 cup panko breadcrumbs For the crunchy outer coating.
  • 2 tbsp cinnamon sugar Use a mix of sugar and cinnamon (2 tbsp sugar + 1 tsp cinnamon).
  • 0.25 tsp nutmeg Added to the panko cinnamon mixture.
  • cooking spray For preheating and lightly spraying tops and the basket.
Dipping sauce
  • 1 caramel sauce Serve as a dip.
  • 1 vanilla yogurt or whipped cream Serve alongside caramel for dipping.

Equipment

  • 1 air fryer

Method
 

Prep the apple fries
  1. Cut the apples into thick wedge-shaped sticks (like thick-cut fries) and remove the core.
  2. Set up three bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with cinnamon sugar and nutmeg.
  3. Dredge each apple wedge in flour, then dip in egg, then coat in the panko cinnamon mixture, pressing gently so it adheres.
Air fry
  1. Preheat the air fryer to 400°F and spray the basket with cooking spray.
  2. Arrange the apple fries in a single layer and spray the tops lightly with cooking spray.
  3. Air fry for 8-10 minutes, flipping halfway through, until golden and crispy.
Serve
  1. Serve immediately with caramel sauce and vanilla yogurt (or whipped cream) for dipping.

Notes

For the crispiest texture, keep the apple wedges uniform in thickness so they finish at the same time. Store leftovers in the fridge up to 2 days, then reheat in the air fryer at 375°F for 3-4 minutes to re-crisp. Freezing is not recommended because the coating softens after thawing. For a lighter option, use a low-fat vanilla yogurt for the dip (the coating stays the same).