Fried Apple Rings
These crispy-shelled Fried Apple Rings deliver a tender apple interior dusted in cinnamon sugar. Quick, nostalgic, and ideal as a fall snack.
Ingredients
Main
- 2 large Granny Smith apples cored and sliced into ½-inch rings
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 large egg beaten
- 0.75 cup milk
- vegetable oil for frying about 1/8-inch depth in skillet
- 2 tablespoons granulated sugar for coating
- 0.25 teaspoon ground cinnamon for coating
Instructions
Main
- Core and slice 2 large Granny Smith apples into ½-inch-thick rings. Pat dry with paper towels.
- Whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon cinnamon, and ¼ teaspoon salt in a shallow bowl.
- In another bowl, beat 1 large egg with ¾ cup milk until smooth.
- Pour wet ingredients into dry mixture and stir until just combined, with some lumps remaining.
- Heat vegetable oil in a skillet over medium heat (about 350°F) to a depth of 1/8 inch.
- Dip apple rings into batter, letting excess drip off.
- Fry rings in batches for 2–3 minutes per side, until golden and gently sizzling.
- Drain on paper towels and toss in a mixture of 2 tablespoons sugar and ¼ teaspoon cinnamon.
Notes
For crisp rings, thoroughly pat apple slices dry before battering.
Monitor oil temperature closely; too hot and the coating browns before apple warms through.
Store in a single layer at room temperature for up to 2 hours, then refrigerate in an airtight container for up to 1 day.