Description
Fried Apple Rings are a delightful fall treat featuring crisp apple slices dipped in a cinnamon-spiced batter and fried to golden perfection. These sweet, warm rings make a perfect snack or dessert that captures the essence of autumn in every bite.
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
Topping and Apples
- 1/2 cup white sugar
- 1/2 tsp cinnamon
- 3-4 large apples
Frying
- Oil for frying (enough for about 2 inches in a pot)
Instructions
- Prepare the Batter: In a medium bowl, whisk together the flour, baking powder, salt, and 1/2 teaspoon cinnamon. In a separate bowl, beat the egg with buttermilk until smooth, then gradually add the dry ingredients to form a thick batter.
- Prepare the Apples: Core and slice the apples into approximately 1/4-inch thick rings, removing any seeds carefully.
- Heat the Oil: Pour enough oil into a deep pot to reach about 2 inches deep and heat over medium heat to about 350°F (175°C), suitable for frying.
- Batter the Apples: Dip each apple ring into the batter, ensuring it is well coated on all sides.
- Fry the Apple Rings: Carefully place battered apple rings into the hot oil in batches, being careful not to overcrowd the pot. Fry each side for about 2-3 minutes until golden brown and crispy.
- Drain Excess Oil: Remove the fried apple rings with a slotted spoon and place on paper towels to drain excess oil.
- Coat with Cinnamon Sugar: Mix 1/2 cup white sugar with 1/2 teaspoon cinnamon in a shallow dish. While the apple rings are still warm, toss them in the cinnamon sugar mixture to coat evenly.
- Serve Warm: Serve the fried apple rings warm for the best taste and texture.
Notes
- Use tart apples like Granny Smith for a nice balance of sweet and tart flavors.
- Ensure the oil temperature stays consistent for even frying and to prevent greasy rings.
- Adjust sugar and cinnamon topping to taste preference.
- These can be served with caramel sauce or a dusting of powdered sugar for extra indulgence.
- Batter consistency is important; it should be thick enough to coat but not too thick to overwhelm the apples.
