Churro-Style Apple Fries with Salted Caramel

• 5 firm apples (Honeycrisp, Cortland, or Gala – they hold up well when cooked)
• ½ cup all-purpose flour
• 3 beaten eggs
• 1 ½ cups Graham cracker crumbs (or a mix of Graham and cinnamon cookies for a “churro” twist)
• 1 tsp ground cinnamon (optional, to mix into the crumbs)
• 1 tbsp sugar (optional, for extra sweet crunch)
• Canola oil (enough for frying)
• 1 jar of Chocolats Favoris Salted Caramel Fondue (or Butter Caramel, depending on your preference)

Prepare the apples

• Peel, core, and cut the apples into fairly thick wedges (like “giant fries”) so they hold their shape during cooking.
• Pat them dry with a paper towel—this helps the coating stick better.

Prepare the churro-style coating

In three separate bowls:

• Flour (plain)
• Beaten eggs
• Graham cracker crumbs mixed with cinnamon and sugar (optional but highly recommended for that “churro” flavor)

Coat the apples

• Dip each apple wedge first in the flour (this helps the eggs stick),
• Then in the beaten eggs,
• And finally in the Graham crumb mixture.
• Press the crumbs firmly around each wedge to create an even, crispy coating.

Fry the apples

• Heat a pot of canola oil to 350°F (180°C).
• Carefully lower the coated apple wedges into the hot oil, a few at a time, to avoid overcrowding.
• Fry for about 2–3 minutes, until golden and crispy.
• Drain on paper towels.

Serve

• Gently warm the Salted Caramel Fondue in a small bowl or ramekin.
• Serve the hot fried apples with the gooey caramel for dipping.
• For an extra indulgent touch, lightly sprinkle with cinnamon sugar right after frying.