Apple Cinnamon Rings

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You’d be hard pressed to find a person that doesn’t love the crunch and deliciousness of onion rings. They’re tender on the inside, crispy on the outside and have a fun and novel little shape to boot! I was enjoying onion rings the other day and it got me thinking about what other foods this particular format would work on. What else could be dipped in a delicious batter and fried to the perfect crispness and be completing addictive? The fruit bowl on my counter has been overflowing lately with a veritable myriad of apples – Fuji, Mcintosh and Braeburn to name a few and I got to thinking about these apple rings I used to enjoy as a child at local carnivals. They were always served warm with a side of caramel for dipping! The memory seemed to have whet my appetite for nostalgia and I found myself whipping up these delish apple rings despite my busy afternoon. 

DSC_0485 You can use any variety of apple that you’d like but try to avoid ones such as Mcintosh which are less able to handle the heat while frying without turning to mush. Granny smith is a good choice because it is crisp and retains its shape, but if that variety is too tart for your liking, stick to a hearty Braeburn or Red Delicious variety. 

DSC_0510 DSC_0514 I used biscuit cutters in graduated sizes to cut the apples into rings. For the smallest inner ring I used an apple corer. 

DSC_0525After dipping the rings into the batter, be sure to tap the excess batter off the rings. Too much excess batter will produce apple rings that are soggy rather than have a thin crispy coating. 

DSC_0530Press the warm fried apple rings into the cinnamon sugar mixture and flip them over and repeat, to ensure they are coated with the sugar mixture on both sides. 

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Apple Cinnamon Rings

Batter
4 large     apples (any variety)
1 cup     all-purpose flour
1/4 tsp   baking powder
2 tablespoons     sugar
1/4 teaspoon     salt
1/8 teaspoon     ground cinnamon
1 large     egg

1 cup (250 ml)     buttermilk
1/2 cup     canola oil, for frying

Cinnamon Sugar Coating
3 tablespoons     sugar

1 teaspoon     ground cinnamon

In a large bowl combine the all-purpose flour, baking powder, sugar, salt and ground cinnamon. Set aside. In a small bowl combine the egg and buttermilk. Combine the sugar and ground cinnamon and set the mixture aside in a plate.

Slice the apples into slices which are 1/4 inch thick. Use circle biscuit cutters in graduated sizes to make ‘rings’ out of the slices. Discard the centre circle which contains the core of the apple. You may need to use a paper towel to remove any excess water from the apple so the batter will stick. 

Heat the oil in a frying pan over medium heat or to 350°F (177°C). Combine the liquid and dry ingredients while the oil warms up. Dip the apple rings into the batter, removing any excess by tapping the rings against the side of the bowl. Cook the rings in small batches, turning them frequently to ensure even browning.

When the rings are golden brown and crispy, transfer them to a plate lined with paper towel for a few seconds. Quickly transfer the apple rings, one by one, into the sugar mixture. Flip the ring to ensure that both sides are covered with the cinnamon sugar mixture. Transfer to a wire rack. Serve warm with a drizzle or small pot of caramel for dipping, if desired.

24 thoughts on “Apple Cinnamon Rings

  1. They only take about 20 minutes to prep and fry so they’re super easy to make and they are incredibly delicious! Hope you girls enjoy trying the recipe!

  2. Elizabeth, I stand corrected! ;) I’ve never met an onion ring that I didn’t love, but perhaps it was presumptuous to assume that everyone felt the same way! These sweet rings are far better than any onion ring I’ve ever tasted, so give them a try!

  3. Thank you for the recipe. I tried these today. They came out all right, but a little sweeter than I prefer. Perhaps I used too much sugar and cinnamon mix, because I needed more than the recipe called for. Also, the recipe made too much batter. Other than that, it was a nice snack. Thanks!

    • Glad you enjoyed it, Mallory! Hmm, to reduce the sweetness, you might want to wait a few seconds after frying to allow the rings to cool ever so slightly before dipping them in the sugar mixture. That way, less sugar will adhere to the rings making them less sweet!

  4. I loved how these turned out! My husband used a mandolin to slice the apples and it worked well. Also, instead of biscuit cutters he used fondant cutters from the baking department at Michaels. We will definitely be making these again. Great recipe!

    • Great idea with the mandolin, Erika! Will definitely try that next time to save time…although I have a mild aversion to mandolins after slicing the top of my finger off years ago! :O

    • I agree: it makes you feel a wee bit better about consuming fried, sugary treats when what’s hiding underneath is a healthy apple! lol Let me know how the recipe turns out for you, Shari! :)

    • Hmm, I don’t see why it wouldn’t work with almond milk. You essentially just need some sort of liquid to create a batter. I often drink almond milk myself so I’ll have to try it next time!

  5. It doesn’t say it in the directions but do you combine the egg/milk mixture with the dry ingredients to make the ‘batter’? It looks that way in the pictures but doesn’t say anything about it.

    • Hi Jill, right after warming up the oil, the instructions states, “Combine the liquid and dry ingredients while the oil warms up.” Hope that helps! Enjoy making it! :)

  6. Has anyone had luck making these in advance and reheating before serving? I’m afraid of losing the crispness but don’t have the ability to fry them mid party.

    • Hi Kristy! Yeah they tend to get a bit soggy when they sit for hours. I tried warming them up in a toaster oven and they were a bit crispier though – I usually make these when there are a crowd of people so they finish them off right away! ;)

  7. Thanks for posting this. You made them look appetizing enough for me to get in the kitchen and make a batch. They tasted delicious, but I couldn’t get the batter to stick to the apple. I tried using thicker and thinner amounts of batter, but it still wouldn’t stick. As I look at your pictures, it looks like your rings are relatively narrow, and I cut mine a little wider. Any suggestions?

    • Hi there, I just included another instruction line stating that you might have to wipe away excess water from the apple to get the batter to stick. I haven’t had to do that yet as my apple were dry when I cut them, but that will definitely work for you! :) My apple slices are always about 1/4 inch and the batter will coat them nicely!

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