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Air Fryer Apple Fries

Air Fryer Apple Fries with a golden, lightly battered outside and a crunchy cinnamon sugar coating—piled up like actual fries. Quick air-fryer method delivers crisp edges in about 12 minutes, with warm caramel dipping sauce on the side.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 3 large apples (Granny Smith or Honeycrisp) Peeled, cored, and cut into fry-shaped sticks.
For the batter
  • 0.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 2 tbsp granulated sugar
  • 1 salt Pinch.
  • 0.5 cup sparkling water or club soda
  • 1 cooking spray
For the cinnamon sugar coating
  • 0.33 cup granulated sugar
  • 1.5 tsp cinnamon
  • 2 tbsp butter, melted For tossing.
  • 1 caramel sauce for dipping

Equipment

  • 1 air fryer

Method
 

Preheat and mix batter
  1. Preheat the air fryer to 380°F.
  2. Whisk together all-purpose flour, baking powder, cinnamon, granulated sugar, salt, and sparkling water until a smooth batter forms.
Prepare apples and batter them
  1. Pat the apple sticks completely dry.
  2. Dip the apple sticks in the batter, letting the excess drip off.
Air fry
  1. Spray the air fryer basket with cooking spray; place the battered apple sticks in a single layer.
  2. Spray the tops with cooking spray.
  3. Air fry for 10-12 minutes, flipping halfway, until golden and crispy.
Coat and serve
  1. Immediately toss the hot fries in melted butter.
  2. Toss again in cinnamon sugar until well coated.
  3. Serve hot with caramel dipping sauce in a small cup beside them.

Notes

For maximum crunch, pat the apple sticks thoroughly dry before dipping. Store leftovers in the fridge up to 2 days, then re-crisp in the air fryer at 350°F for 2-3 minutes (best within 1 day). Freezing isn’t recommended because the battered coating softens after thawing. For a lighter option, use light butter in the toss and reduce the cinnamon-sugar coating by about 1–2 tbsp of sugar.