Fried Cinnamon Apple Rings
Crispy, warm batter surrounding tender apples with a delightful cinnamon-sugar coating, perfect for a quick and comforting dessert.
Ingredients
Main Ingredients
- 4 large large apples (Gala, Honeycrisp, or Fuji work well) Granny Smith holds shape if you want more tartness.
- 1 cup all-purpose flour For the batter.
- 1/4 teaspoon baking powder
- 2 tablespoons granulated sugar Used in batter.
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon Used in batter.
- 1 large egg, beaten
- 1 cup buttermilk Or 1 cup milk + 1 tbsp lemon juice as a quick substitute.
- Vegetable oil for frying Vegetable oil Neutral oil with high smoke point.
Cinnamon-Sugar Coating
- 1/3 cup granulated sugar For coating.
- 2 teaspoons ground cinnamon For coating.
Instructions
Preparation
- In a medium bowl, whisk together flour, baking powder, 2 tablespoons sugar, salt, and 1/8 teaspoon cinnamon.
- In another bowl, beat the egg and stir in the buttermilk until combined.
- Pour the wet mixture gradually into the dry mixture, whisking until you have a smooth batter.
- In a shallow dish, mix 1/3 cup sugar with 2 teaspoons cinnamon for the coating.
- Core and slice apples into 1/4-inch rings, removing the center core from each slice.
Cooking
- In a large skillet or deep frying pan, pour oil to about 1 inch depth and heat over medium to 350°F (175°C).
- Working in small batches, dip each apple ring into the batter, letting excess drip off, then carefully place into the hot oil.
- Fry each ring until golden brown, about 2–3 minutes per side, using tongs to turn gently.
- Drain fried rings on paper towels for a minute, then immediately toss or dip them into the cinnamon-sugar coating.
Serving
- Serve immediately for the best texture.
Notes
Store leftover rings in an airtight container at room temperature for up to 24 hours. Best enjoyed the same day. Re-crisp in a warm oven if reheating.