Fried Cinnamon Apple Rings: Crispy, Sweet Apple Bliss!
Crispy cinnamon battered apple rings with a tender, juicy center, just like a cozy fairground treat made at home.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 1 large egg at room temperature
- 3/4 cup milk
- 2 medium firm apples such as Granny Smith or Honeycrisp
- Oil such as vegetable or canola, for deep frying
- Additional cinnamon and sugar or powdered sugar for sprinkling (optional)
Instructions
- Core the apples and slice them into 1/4 inch thick rings, then pat the rings dry with paper towels and set aside.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and sugar until well combined.
- Add the egg to the dry ingredients, then gradually whisk in the milk until the batter is smooth and slightly thick, like pancake batter.
- Let the batter rest at room temperature for 10 minutes to hydrate the flour and activate the baking powder.
- While the batter rests, pour enough oil into a deep pot or heavy skillet to reach at least 1 1/2 inches deep and heat it to 365°F over medium heat.
- Set a wire rack over a baking sheet or line a plate with paper towels for draining the fried apple rings.
- Once the oil reaches 365°F, dip an apple ring into the batter, turning to coat completely, then let the excess batter drip back into the bowl.
- Carefully lower the coated apple ring into the hot oil, then repeat with more rings, frying in batches without crowding the pot.
- Fry the apple rings for 2 to 3 minutes per side, turning once, until the batter is puffed and deep golden brown.
- Use tongs or a slotted spoon to transfer the fried rings to the prepared rack or paper towels to drain.
- While the rings are still warm, sprinkle with additional cinnamon and sugar or powdered sugar if desired.
- Serve the fried cinnamon apple rings warm on their own or with ice cream, caramel sauce, or whipped cream.
Notes
- Choose firm apples like Granny Smith or Honeycrisp so the rings keep their shape and stay tender, not mushy.
- Keep the oil close to 365°F; oil that is too cool makes greasy rings, and oil that is too hot can burn the batter before the apples soften.
- For a dairy-free version, use almond milk, oat milk, or another non-dairy milk in place of regular milk.
- For a gluten-free version, use a 1-to-1 gluten-free all-purpose flour blend in place of regular flour.
- Keep finished rings warm on a wire rack in a 200°F oven for up to 30 minutes if frying in batches.
- Keep the oil close to 365°F; oil that is too cool makes greasy rings, and oil that is too hot can burn the batter before the apples soften.
- For a dairy-free version, use almond milk, oat milk, or another non-dairy milk in place of regular milk.
- For a gluten-free version, use a 1-to-1 gluten-free all-purpose flour blend in place of regular flour.
- Keep finished rings warm on a wire rack in a 200°F oven for up to 30 minutes if frying in batches.