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I read about the apple fries you can get at Legosworld (ok, really LEGOLand because everyone knows there is no such thing as Legos) but you know you can take it a step beyond. Here I am infusing this dish with a taste of Little Italy by cementing on an Italian cookie crumb crust. And what the, hey, it's fried.

Italian cookies have anisette which has a distinctive slightly licorice flavor. It goes well with a strong coffee or espresso. And the whipped cream dipping sauce with this is an added bonus. Make a batch with mascarpone cheese to mimic the best part of a cannoli. Instead of granny smith apples, I think these were gala apples. I used whatever was on sale. I didn't want this ible to come off sounding too sour and bitter. Not that there's anything wrong with that.

CAUTION: Cooking involves cutting, chopping, deep fat frying and cleaning up. The hardest part is cleaning up.

Step 1: To Market, to Market...

You will need some apples.

Any firm cooking apple will do. The frying seems to intensify the sweetness so you really don't need to add any extra sugar or go with a more tart variety of apple if you don't like that "This kool-aid is so sweet my teeth hurt" experience.

You will need a few cookies to make the crumb coating. Actually, pick a kind you like, oatmeal, animal crackers, peanut butter, anything...

Cornstarch to help glue the cookie crumb coating

Egg for egg wash to help glue the cookie crumb coating

Facilities and maybe supervision to deep fry

Whipped cream for dipping, can be fresh, aerosol can or imitation

Cinnamon for dusting, no challenge here

Step 2: A Little Prep Work...

Wash and peel your apples.

Cut up your apples so that you can remove the pits and core.

Slice into french fry size pieces.

Since you have a few more steps to do, I placed the cut up pieces in a bowl and splashed them with some orange juice. You could also use a bit of lemon juice if you have that handy. That keeps the sliced apples from turning an unappetizing brown before you get to cook them.

Create your cookie crumb coating.

I put a few cookies into a plastic bag and crushed them with a meat mallet. You should make fairly fine crumbs so they will stick better.

I had the regular cookies and one that was a darker chocolate color so I made two separate batches of crumbs.

Step 3: Batter Up...

Drain your apples if you used a lot of orange juice.

Dust all over with cornstarch.

Beat an egg and pour into the floured pieces to coat.

You could do the traditional step by step breading with each piece but that would be too much work.

You can then drop a few apple pieces into the cookie crumb bag to shake and bake.

I think it may be better to do this in an open bowl since the excess moisture from the apple pieces made the cookie crumbs congeal faster in the bag.

Coat all of your pieces and be sure you have enough crumbs to coat or else you end up with a lumpy coating.

Step 4: Cooking With Gas...

Heat your oil up to around 350 degrees F.

The oil temperature can be a little lower since the sugars and the cookie crumbs make it brown faster.

Drop your coated pieces gently into the hot oil

Give them plenty of room and when they start to brown, you can flip them over in the oil or stir to cook evenly.

When done to your liking, remove the pieces and drain on paper towels.

Serve with a dollop of whipping cream. Dust with cinnamon sugar, powdered sugar or cinnamon for garnish.

Pumpkin freedom fries, anyone?

Enjoy!

<p>I just noticed these and will definitely be trying them. In the interests of propriety though, I will be serving them as &quot;cookie-crumb coated deep fried pieces of apple which have previously been cut into a stick shape..........&quot; :-P</p>
<p>and all comments are in good taste.</p>
Anyone who uses the term &quot;freedom fries&quot; is a fan of Sarah Palin.
<p>SO?</p>
<p>There is nothing wrong with that.</p>
<p><iframe allowfullscreen="" frameborder="0" height="281" src="//www.youtube.com/embed/Oj3VphK9AMk" width="500"></iframe></p>
<p>I can see the association, but no. You can look up the origins and meaning of &quot;freedom fries.&quot;</p>
<p>Yes, <br>you are correct, the origin and meaning of &ldquo;freedom&rdquo; fries did <br>indeed not originate with Sarah Palin. Per Wikipedia, the term originated with <br>a restaurant owner. However, &ldquo;freedom&rdquo; ___&rdquo; was given strength when the <br>Chairman (GOP member) of the United States House Committee on House <br>Administration advocated it&rsquo;s use in the House Cafeterias. As a sick political <br>mantra your article should not have been allowed to be used here. This is NOT a <br>political forum.</p>
<p>You are correct this is not a political forum but it is still public on the internet where one can present anything they have made, with respect to the site's terms of service. I cannot guarantee the response of personal opinions nor if it is interpreted or manipulated into some kind of political statement. I can only say, if it looks good, eat it. Geez, and I didn't say that to get the religion into the fray.</p><p>This is Instructables. Who loves ya, baby? </p>
<p>Go to you local grocer and buy some of those pie unroll-able Betty Crocker/Pilsbury??) premade, uncooked pie crusts and slit it in a manner that you can wrap the apple slices, brush them with egg/butter mixture (your choice of ratio) sprinkle with sugar and cinnamon both on the apples AND on top of the crust (I prefer just using the, I think, Domino's brand? Cinnamon sugar?) then bake at 350 F (180C or Gas Mark 4) until it is golden brown and flaky - follow the directions on the pie crust (or your own if it is for apple pie) and bake it as long as you would a regular apple pie and viola!! You got &quot;Freedom Fries&quot;!! (first I've heard of Palin associated with that particular terminology :) )</p>
<p>I wanted to make something that wasn't your standard fried pie with a thick crust. This seemed novel in the idea that the crust was part of the &quot;fry&quot;. McD's does dump everything in the same fryer so it's all good.</p>
That's what makes these good - you bake them, not fry them. I also use those crusts to make &quot;venison&quot; pies - take the pie crust, cut into quarters, a little butter on half of the inside with the meat (don't need venison, any red meat (or white for that matter) along with whatever veggies you like (I prefer just potatoes myself but hubby uses mushrooms, peppers, onions, just whatever he happens to have handy - I can from our garden so he can get it from there), then you pull the top over, seal the edges with your fingers and score the top just a little bit so the steam can escape until golden brown or you can stab in where you can tell a potato is and see if it's done if so, viola! Meat pastie!! Good stuff - I try to stay away from fried which is why I live up north LOL
<p>I'm all for those pot pies and pasties, baked or fried, but then again, I created this a while back...</p><p><a href="https://www.instructables.com/id/Kentucky-Fried-WTF-on-a-stick/" rel="nofollow">https://www.instructables.com/id/Kentucky-Fried-WTF...</a></p><p>Enjoy!</p>
<p>jlms relax and get a life!</p>
<p>I always think better with a full stomach. Cheers!</p>
<p>Freedom fries is a disgraceful term given its general acknowledged background.</p><p>It simply isn't funny. Sorry.</p>
<p>Then you also must know it was a folly to do so and ridiculed as such. But still, the context here is a pun on the product and the fact that I am from Brooklyn, NYC, The Big Apple, USA and Freedom is something we do not take for granted. By the way, stop by to see the Statue of Liberty given to us by France. It is a grand piece of art and architecture. It is also an iconic symbol of Freedom.</p>
I think I will try using an oven method. Nothing ventured, nothing yummy!
<p>Be sure to post back and show us how it turns out. Thanks.</p>
Oh sorry if I misunderstood! I just assumed that the &quot;freedom fries&quot; you mention was in the same meaning as the original term where the republicans got cross with the French for not joining in on the oil - sorry! - terrorist hunt in Iraq :-) my bad :-)
<p>although the french fries are originally from belgium the name &quot;freedom fries&quot; is both silly and political. let's get real and call it french fries as for 100 years before.</p>
<p>Just us dang 'mericans and our silly humour. Nobody here except hipsters. Please move along. </p>
<p>Humor? My goodness (polite)</p><p>Hipsters? I don't think so.</p>
<p>'Murica</p>
<p>What's the best oil for doing this in your opinion? They sound very good.</p>
<p>I generally use generic corn or canola oil for deep fat frying but peanut oil probably has the best flavor. Olive oils and mixes burn at a high prolonged temperature. Maybe drop a few pats of butter in the oil for flavor too. I guess you would make the dessert before you use the batch of oil for fish or chicken. Just give it a try.</p>
Thanks. I only have olive oil but perhaps I can work something out for this.
<p>I haven't experimented but oven baking might be possible if you can spray on or mist a light coating of any oil or melted butter. I guess one of the chores of frying with such a large amount of fat, is to store it after cooking because it is a waste for one time use, the hassle of filtering out the burnt bits for another use, the possible mess in the kitchen, or the flavors the fat will retain for the next use, and planning on having freedom fries for the rest of the week until the oil gets too foamy or murky. You can have enough fat just to cover halfway and then flip over the food to cook on the other side. One of the joys of cooking is figuring out how to cook most efficiently and preparing seemingly rich dishes on a shoestring budget or whatever is found in the pantry.</p>
<p>Flavors can be taken out of oil by cooking potatos.</p>
<p>There's nothing wrong with that.</p>
Although i'm from europe, let's not get political here.
<p>Deliciousness knows no borders. </p>
<p>I'm afraid so</p>
well said!

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