Objective To explore the influence of inulin on the quality of non-fermented quick-frozen fried dough sticks (NFQFDFDS).Methods The study investigates the influence of different addition amounts (0%, 0.75%, 1.50%, 2.25%, and 3.00% by mass fraction) of inulin with different degrees of polymerization (DP) on the moisture content, oil content, specific volume, color, texture characteristics, and sensory evaluation of NFQFDFDS.Results Inulin with three DP can effectively improve the moisture content and specific volume and reduce the oil content of NFQFDFDS within a certain addition range. However, excessive addition would bring negative effects to the products. With the addition of inulin with three DP, the hardness of NFQFDFDS can increase and shows a trend of rising first and then decreasing with the increase in the addition amount.Conclusion The appropriate amount of inulin can improve the color, specific volume, and edible quality of NFQFDFDS.