Categories: Dessert
Ingredients
- Vegetable oil, for frying
- 4 Granny Smith apples, peeled
- 1/2 cup cornstarch
- 1/2 cup plus 2 tbsp. granulated sugar
- 1 tsp ground cinnamon
- 2/3 cup heavy cream
- 1 tsp pure vanilla extract
Directions
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Heat 1 1/2 inches of vegetable oil in a large wide pot over medium heat until a deep-fry thermometer registers 300. Cut the apples into 1/2-inch-wide sticks to look like fries.
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Working in 2 batches, toss the apples in the cornstarch until well coated, shaking off the excess. Fry in the hot oil until softened but still pale, about 2 minutes. Remove with a slotted spoon and transfer to a rack set over a rimmed baking sheet in a single layer; let cool. Let the oil return to 300 between batches.
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Mix 1/2 cup sugar and the cinnamon in a shallow bowl; set aside. Beat the heavy cream, vanilla and remaining 2 tbsp. sugar in a medium bowl with a mixer until medium peaks form.
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Increase the oil temp to 375. Working in about three batches, re-fry the apples until crisp and lightly browned, about 1 1/2 minutes. Remove to paper towels to drain briefly, then toss in the cinnamon sugar until well coated. Serve warm with the whipped cream for dipping.