Fried Apple Wedges with Caramel Cream Dip
Crisp apple wedges are dipped in a sweet buttermilk batter, fried until golden, and dusted with cinnamon-sugar. Served warm with a rich caramel cream dip, this cozy autumn dessert tastes like a quick, portable apple pie.
Equipment
- large skillet or deep fryer
- shallow dish
- Mixing bowl
- tray lined with paper towels
Ingredients
For the Apples:
- 4 to 5 tart apples Granny Smith or Pink Lady, peeled and sliced into wedges
- 1 cup buttermilk
- 1 cup sugar for soaking apples in buttermilk
- 1 cup Wondra flour for coating
- vegetable oil for frying
- 1/2 cup sugar for sprinkling after frying
- 1/8 cup ground cinnamon for sprinkling after frying
For the Dip:
- 8 ounces cream cheese softened
- 8 ounces Cool Whip or substitute 1 cup whipping cream whipped with 1/2 cup sugar until stiff
- 1 cup caramel sauce store-bought or homemade
Instructions
For the Apples:
- Pour vegetable oil into a skillet or deep fryer and heat over medium-high until it is hot and shimmering.
- In a medium bowl combine the buttermilk and 1 cup sugar. Peel and slice the apples into wedges and add them to the buttermilk mixture as you work to keep them from browning.
- Spread the Wondra flour in a shallow dish. Remove apple wedges one at a time from the buttermilk, letting excess drip off, and toss them in the flour to coat evenly.
- Fry the coated apple wedges in batches, taking care not to overcrowd the pan. Cook until the underside is golden, flip and brown the other side.
- Transfer fried wedges to a paper towel–lined tray to drain. While still hot, sprinkle with the cinnamon-sugar mixture so it adheres, then let cool slightly before serving.
For the Dip:
- Beat the softened cream cheese until smooth. Fold in the Cool Whip (or prepared whipped cream) until fully combined, then stir in the caramel sauce. Spoon into a serving bowl and drizzle extra caramel over the top if desired.