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Air Fryer Apple Fries

Air Fryer Apple Fries with a crispy panko-cinnamon coating, air-fried until golden and crunchy. Thick apple wedges are dredged in flour, egg, then seasoned panko for a fry-like texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Apple fries
  • 3 large firm apples Granny Smith or Honeycrisp, peeled
  • 2 eggs beaten
  • 0.5 cup all-purpose flour
  • 0.5 cup panko breadcrumbs
  • 2 tbsp cinnamon sugar made from 2 tbsp sugar + 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • cooking spray for spraying the basket and tops
Dipping
  • 1 caramel sauce
  • 1 vanilla yogurt or whipped cream

Equipment

  • 1 air fryer

Method
 

Prep the coating
  1. Cut the peeled apples into thick wedge-shaped sticks and remove the core. Keep the pieces thick and evenly sized so they cook at the same rate.
  2. Set up three bowls for dredging: flour, beaten eggs, and panko mixed with cinnamon sugar and nutmeg. Stir until the panko is evenly speckled.
Dredge and air fry
  1. Dredge each apple wedge in flour, then egg, then the panko cinnamon mixture, pressing gently to adhere. Transfer coated wedges to a plate as you go.
  2. Preheat the air fryer to 400F and spray the basket with cooking spray. This helps prevent sticking and supports crisp browning.
  3. Arrange the apple fries in a single layer, leaving space between pieces, then spray the tops lightly with cooking spray. Avoid crowding so steam doesn’t soften the crust.
  4. Air fry for 8-10 minutes, flipping halfway through, until golden and crispy. Watch for browned edges and a firm, crunchy coating.
Serve
  1. Serve the apple fries immediately with caramel sauce and vanilla yogurt for dipping. Provide the dips on the side so the coating stays crisp.

Notes

For the crispiest fries, keep wedges similar thickness and press the panko gently so it sticks. Store leftovers in the fridge up to 2 days, then re-crisp in the air fryer at 350F for 3-4 minutes (best texture). Freezing is not recommended because the coating softens. For a lighter dip, swap the caramel sauce for warmed apple compote or a cinnamon yogurt drizzle.