Description
Crispy and tender fried apple rings coated in a sweet cinnamon batter, perfect for a cozy fall treat or dessert. These golden apple rings are easy to make and irresistible dipped in cinnamon sugar.
Ingredients
Scale
Batter
- 1 cup flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 2 tablespoons white sugar
- 1 cup buttermilk (or 1 cup milk mixed with 1 tsp white vinegar)
- 1 large egg
Coating
- 1/2 cup white sugar
- 1/2 tsp cinnamon
Apples and Frying
- 3-4 large apples
- Oil for frying (enough for about 2 inches in a pot)
Instructions
- Prepare the apples: Core and peel the apples if desired, then slice them into rings about 1/4 inch thick, ensuring they hold their shape well after frying.
- Make the batter: In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and 2 tablespoons sugar. In a separate bowl, beat the egg and mix with buttermilk (or milk with vinegar). Combine the wet and dry ingredients until you have a smooth batter.
- Heat the oil: Pour enough oil into a pot or deep skillet to reach about 2 inches deep. Heat the oil over medium heat to approximately 350°F (175°C), suitable for frying.
- Fry the apple rings: Dip each apple ring into the batter, letting excess drip off, then carefully place it into the hot oil. Fry a few rings at a time to avoid overcrowding, cooking for about 2-3 minutes on each side or until golden brown and crisp.
- Drain the fried rings: Use a slotted spoon to remove the rings from the oil and place them on paper towels to drain excess oil.
- Coat with cinnamon sugar: While still warm, toss the fried apple rings in the mixture of sugar and cinnamon until evenly coated.
- Serve immediately: Serve the fried apple rings warm as a delightful fall dessert or snack, optionally with a side of whipped cream or caramel sauce.
Notes
- You can substitute buttermilk with regular milk plus 1 teaspoon of white vinegar or lemon juice to achieve the necessary acidity for the batter.
- Use firm apples like Granny Smith or Honeycrisp for best results to prevent sogginess.
- Monitor oil temperature carefully to maintain crispiness and avoid greasy rings.
- Serve immediately for optimum taste and texture as the rings tend to soften if left out too long.
