• 4 Opal Apples, peeled, cored, sliced into wedges
  • 1/2 cup cornstarch
  • 1/2 cup sugar
  • 2 tablespoon cinnamon
  • Pinch salt
  • Vegetable oil for frying

(Salted Caramel Cheesecake Dip)

  • 1 package (8 ounces) cream cheese, room temp
  • 1 stick unsalted butter, room temp
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar
  • Pinch salt
  • 1/4 cup salted caramel, store bought or homemade

Prepare the cheesecake dip by mixing the cream cheese, butter, vanilla, powdered sugar and salt together until smooth. Transfer to a serving bowl and drizzle the caramel over the top. Chill until ready to use.

Heat about 2 inches of vegetable oil in a deep pot until it reaches 375F degrees. Toss the apple slices in the cornstarch until well coated. In a bowl, whisk the sugar, cinnamon and salt together, set aside. Working in batches, fry the apple wedges for about 2-3 minutes until golden brown. Drain them onto a paper towel lined plate then toss them in the cinnamon sugar. Serve warm with the salted caramel cheesecake dip.