Apple Fries Recipes

Steps:

• Pour the oil into a small Dutch oven fitted with a deep-fry thermometer. Heat over medium heat to 365 degrees F. Line a baking sheet with paper towels.
• Combine the heavy cream, powdered sugar, apple pie spice and vanilla in a large bowl. Whip with a whisk or hand mixer until it holds medium peaks. Refrigerate until ready to serve.
• Whisk 1/4 cup water into the cornstarch in a bowl until smooth. Add the cinnamon sugar and whisk to combine. Dip the apple strips into the mixture and toss until evenly coated. Allow any excess mixture to drip off before carefully lowering half of the apples into the hot oil. Fry, tossing occasionally, until lightly browned, about 3 minutes. Let drain on the prepared baking sheet. Sprinkle with a pinch of salt. Fry the remaining apple strips in the same manner. Serve immediately alongside the whipped cream.

Steps:

• Coat the apple slices with cornstarch. Place coated apples in strainer and shake off excess cornstarch, set aside. For dipping sauce, combine cream cheese, marshmallow cream and pumpkin pie spice in a bowl. Refrigerate until needed. In a separate bowl combine sugar and cinammon mix together. Place oil in a deep fryer and heat to 375 degrees (if you do not have a deep fryer, place enough oil in a heavy skillet to reach a depth of 1 inch. Heat oil to 375 and proceed the same way). Drop apples in oil, a few at a time. Do not crowd your pan. Fry apples for about 3 minutes or until golden brown. Drain apple slices on a paper towel and sprinkle with cinammon sugar. Serve with dipping sauce, if desired.

Steps:

• In large saucepan over medium-high heat, boil cider until reduced to 1/3 cup (75 mL), about 20 minutes (will have a syrupy consistency). Remove from heat; whisk in butter and salt.
• Preheat oven to 400 F (200 C). In bowl, toss apples with 2 tbsp (30 mL) of the glaze and 1/2 tbsp (7 mL) of thyme. Arrange in a single layer on a rimmed baking sheet. Set aside.
• In bowl combine corn flake crumbs, salt and parsley. Set aside. Dip chicken strips in sweet chili sauce and then coat with corn flakes. Arrange in a single layer on a greased baking sheet.
• Place chicken on the top third and the apples on the bottom third of the oven. Roast for 10 minutes. Turn chicken, drizzle apples with remaining glaze and switch baking sheets so the apples are now on the top third of oven. Continue to roast for 10 minutes and remove chicken from oven. Let chicken fingers cool while apples finish caramelizing, about 5 to 10 minutes more.
• Sprinkle apples with remaining thyme and additional salt if desired.