Fried Apples Recipe For The Perfect Sweet Side (2024)

FAQs

Can I use flour instead of cornstarch for fried apples? ›

All-Purpose Flour

Although it won't produce the same glossy shine as cornstarch, it'll get the job done in a pinch. All-purpose flour contains about half the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to substitute two tablespoons of all-purpose flour.

Fried apples are amazing with sausage, sauerkraut, and plain buttered potatoes. Also yummy with ham, pulled pork, pork chops, or oven-roasted chicken.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating. When the food is fried, the moisture cooks out of the cornstarch, leaving a crackly, puffy coating on the outside.

Heat 1 1/2 inches of vegetable oil in a large wide pot over medium heat until a deep-fry thermometer registers 300 degrees F. Cut the apples into 1/2-inch-wide sticks to look like fries.

Our Favorite Ways To Serve Fried Apples

One great thing about fried apples is that they can be paired with sweet or savory ingredients. Serve them alongside pork chops or chicken as a side dish. Use them to top oatmeal, French toast, or pancakes for breakfast.

Packaged apples found at McDonalds or in your local produce section are usually treated with a solution of calcium ascorbate (a blend of calcium and vitamin C) or citric acid (found in citrus fruit) to maintain freshness and color. Both are very safe to use on fruit that will be consumed.

Apples are also a natural partner for savory ingredients like pork roasts, crispy-skinned chicken, juicy sausages, and even scallops. At breakfast, they shine with bacon or ham, or piled on a bowl of oatmeal or quinoa.

What enhances the flavor of apples? ›

Salt is best on green apples - not just green varieties, but unripe apples of any variety. The tart, bitter taste is apparently enhanced with salt.

Cinnamon & Spice: Mix equal parts sugar and cinnamon with a dash of nutmeg and sprinkle on apple slices for a bitesize flavor of apple pie. Have little helpers in the kitchen? Let them mix everything in a Ziplock bag.

Red Delicious Apples

They've got more polyphenolic compounds than most other apples, with most of the nutrition in the skin – so be sure not to peel them before chowing down. Red Delicious apples contain more anthocyanidins that provide their color and powerful antioxidants.

If you have a sweet tooth, you're going to want to head over to the other end of the scale where you'll find the Fuji, Honeycrisp, Ambrosia™, Gala, Golden Delicious, and Red Delicious apples. These sweeter apples contain more natural sugars and can hide any tart flavors even if they are more acidic!

All-Purpose Flour.

Flour is the other ingredient that thickens this apple pie filling—if you're looking for apple pie filling without cornstarch, this is it! (To make it gluten free, use half the amount of instant tapioca.)

“I have used tapioca flour in place of cornstarch for crisps, pie fillings, and cobblers,” Guas says. “The rough substitution is 2 tablespoons of tapioca flour for 1 tablespoon cornstarch.” Another significant benefit of tapioca is that it freezes well, keeping your baked goods the perfect consistency.

Unlike cornstarch, wheat flour contains protein and fiber, as well as starch. This means it's possible to swap your cornstarch for flour, but you will need more of it to get the same effect. In general, it's recommended that you use twice as much white flour as cornstarch for thickening purposes.

Cornstarch substitutes for pan frying and deep frying:

If you don't have cornstarch, you can substitute all-purpose flour in favor for a more routine breading and frying procedure. You can also use rice flour or potato flour, which are commonly used for tempura, and this will create a similar lacy, crunchy texture.