fryday: cinnamon apple rings


Fried Cinnamon Apple Rings | fortune goodies

My love for frying food is alive and well. Thanks in large part to these fried cinnamon apple rings. I can’t say enough good things about them, but all you need to know is they’re easy on the eyes and tongue. Think of them as mini apple pies in the form of onion rings. Now think about yourself enjoying one. Why stop there? Go for it and try making a batch of your own. 

Cinnamon Apple Rings Ingredients

The players in today’s treat: gala apples, buttermilk, a large egg, cinnamon, sugar, baking powder, salt and flour. 

Making Apple Rings

I’ve always enjoyed making food, but never quite like this. How fun does that picture look?

Using biscuit cutters in different sizes to cut out apple rings had me so tickled. It was definitely my favorite part of the whole process. 

Frying Apple Cinnamon Rings

Also fun was the frying. I wouldn’t keep bringing you Fryday posts if it wasn’t. 

Coat the apple rings in batter and fry until golden brown and crispy, turning the rings in the oil to cook both sides. 

Apple Cinnamon Rings

Once cooked, remove the rings from the hot oil and place them on a plate lined with a paper towel to let the oil drip off.  Dip in cinnamon sugar while everything’s still warm. And there you have it. 

Fried Cinnamon Apple Rings

When I first started the Fryday series, I wasn’t sure how long I could sustain it. Surely, I’d run out of things to fry. You only ever see the same three things on restaurant menus. But 11 recipes later, and I’m still going strong. Full steam ahead. 

Here’s to exceeding expectations, apple cinnamon rings, and Fryday, the best day of the week. Have a great weekend!

fried cinnamon apple rings
for the apple rings
  1. 4 large apples (I used gala)
  2. 1 cup flour
  3. ¼ teaspoon baking powder
  4. 2 tablespoons sugar
  5. ¼ teaspoon salt
  6. ⅛ teaspoon cinnamon
  7. 1 large egg, beaten
  8. 1 cup buttermilk
  9. vegetable oil for frying
for the cinnamon sugar topping
  1. ⅓ cup sugar
  2. 2 teaspoons cinnamon
  1. In a large bowl, combine the flour, baking powder, sugar, salt and ⅛ teaspoon cinnamon. Set aside. In a small bowl combine the egg and buttermilk. In a third dish, make your cinnamon-sugar topping by combining the ⅓ cup sugar and 2 teaspoons cinnamon. Set that aside too.
  2. Next, slice the apples into ¼-inch thick slices, and use circle biscuit cutters in graduated sizes to make rings out of each slice. Discard the center circles containing the apple core.
  3. Heat the oil in a frying pan over medium heat to 350°F.
  4. Combine the contents of the first and second dishes as the oil warms up. This will be your batter.
  5. Dip the apple rings in and out of the batter one at a time, removing any dripping excess by tapping the rings against the side of the bowl.
  6. Fry the rings in small batches, turning them to ensure browning on both sides.
  7. Once the rings are golden and crispy, transfer them to a plate lined with paper towel for a few seconds.
  8. Quickly transfer the apple rings, one by one, into the cinnamon-sugar mixture and coat evenly.
  9. Transfer to a wire rack and serve warm.
  1. Apples can go a long way in the recipe, so if you don't get to all 4 apples, don't worry. Make as much or as little as you like.
Adapted from Crumbs and Tales
Adapted from Crumbs and Tales
Fortune Goodies

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44 Responses to fryday: cinnamon apple rings

  1. Oh. my. gosh. I’m drooling. These look amazing! Basically like apple fritters, which are amazing. I’m so impressed with your ability to fry stuff without a fryer…. I’m so afraid of burning myself with oil! haha

  2. Austen says:

    Yum in my tum. Bring some to book club?

  3. Dina says:

    they look yummy and fun to make!

  4. killabakes says:

    I highly recommend serving them fresh and hot. We realized they don’t sit so well. They get a lil limp an soggy.

    I’m sure if served fresh and hot they’d be stars. I give it a 7/10. Served hot on vanilla ice-cream this would shine.

    • Yang says:

      Thanks for the review. I’m totally with you on enjoying these hot. As with most fried goods, they’re best fresh. One thing that helps is to test the rings for crispiness before you take them out of the frying oil. I did so by pressing down on them gently with a pair of chopsticks. When the batter felt like it had hardened enough is when I deemed them ready to go.

  5. Abegale Headlee says:

    Roughly how long would you say these would be good after cooked? I have a party that I would like to take them to, but i’m unsure if that’s a good idea if they will be soggy by the time I arrive, any suggestions?

    • Yang says:

      Hi Abegale – Great question. These are definitely a snack best enjoyed fresh, but if you can make sure the batter is fried until hard and crispy, and let the rings cool off before sealing them up in tupperware (to keep the steam at bay), they should be good for a 2 to 3 hours. Fried food is tricky, because I always want to bring it to parties, but the timing can be an issue if you need to make things ahead of time. Let me know how it goes!

    • LaRae Peters says:

      Hi Abegale,

      Your Grandma Headlee Cox used to make these to eat with cider, She would fry them until golden brown, then lay them in a shallow bowl of cinnamon and sugar, she would turn them over and then take them out immediately and lay them on paper towels.
      They can be laid on clean paper towels, with more towels between layers. They may not be as crisp as if they were eaten immediately , but they’ll taste so good I doubt anyone will complain.
      This is from your great Aunt LaRae in Cadillac, MI. What are the chances of that??

  6. Sheryl Wachter says:

    I wish I could “pin” this in pinterest

  7. Bert says:

    To make this a little simpler just fry the whole slices.
    has been a Dutch Christmas tradition for ever

  8. Michelle says:

    Looks awesome!

  9. Janet Dalimonte Culp says:

    Can you use low fat milk? I hate buying a whole carton or bottle of buttermilk because I wouldn’t use it.

  10. debra says:

    These look amazing, and so much healthier. Will be trying them this weekend

  11. sammy says:

    can you substitute the buttermilk for regular milk, or would it not work?

    • Yang says:

      You definitely can. Any milk will do. I just happen to like buttermilk. If given the option, I almost always pick the ingredient with more fat content :), but milk works too.

  12. Kim says:

    I am going to try this tonight, but I had one question, or thought really. Would you recommend soaking the sliced apples in lemon juice beforehand to keep them from turning brown? Would that change the flavor? I know you would want the apple rings to be dry, in order for the batter to stick.
    I’m sure it wouldn’t matter either way, just one of those hmmm moments I had.

    • Yang says:

      Hi Kim! A very good hmmm moment. Because the apples are getting fried and cooked, browning isn’t really much of an issue. But, with that said, lemon certainly couldn’t hurt so long as you still make sure to pat them down a bit. The lemon flavor could actually be a nice addition. Let me know how it goes if you decide to give it a try.

  13. MaryB says:

    What a fun idea! Love it and will try it soon. Just found your blog and I am really enjoying browsing through it.

  14. Cynthia says:

    Can you use regular vitamin D milk instead of buttermilk? Because buttermilk is hard to find…

  15. Mary Baynes says:

    You need a Printer Friendly button so when I print, I only get
    the recipe and not 10 pages of Comments!

    • Yang says:

      Hi Mary! There actually is a printer-friendly button. If you scroll down to the recipe, you should see options to ‘save recipe’ or ‘print’ right under the recipe title. If you click on the ‘print’ button it will take you to a printer-friendly version without all of the comments. I hope that helps.

  16. Jessica says:

    They taste great but mine were not very crispy but were getting dark. Oil too high maybe? I dont have an oil thermometer.

    • Yang says:

      Hi Jessica – Yes, your oil is likely too hot. Without a thermometer, the best way to figure out when the oil is hot enough is to listen for a slight sizzle and test it by throwing a pinch of flour into the oil. If the oil sizzles and spits back, you’ll know it’s ready. If you find it’s too hot, you can also turn down the heat as you’re frying to ensure it’s not getting too hot. Glad to hear they tasted great!

  17. Elliott says:

    Can I use regular 2% Plain milk instead of buttermilk?
    What about adding butter to milk? I doubt that would work
    but you never know!

  18. Mechelle Utz says:

    These look delicious – but what if you have a milk allergy – how would it work to fry would almond milk? Has anyone tried that? If so, how did that work out? I really want to try these but my granddaughter and I both have trouble with milk products and with wheat, so was thinking of using almond milk and rice flour. Your thoughts please! Looks so yummy!

    • Yang says:

      Hi Mechelle! Almond milk and rice flour should work just fine. Give them a try and report back to let us all know please. I’m curious to hear how it all goes. I have high hopes.

  19. Mellisa Case says:

    Do you dredge them in the egg/butermilk first then flour mixture or vice versa?

    • Yang says:

      Hi Mellisa! The answer is both! You actually mix the egg/buttermilk and flour mixtures together. Dredge the rings in the batter, fry, and coat with cinnamon sugar.

  20. Jessica says:

    Hey just curious how much of everything do you use? I want to make sure I get the batter right. Looks so good! Can’t wait to try it!

  21. Jessica says:

    Wow sorry I see it now… I looked many times and didn’t see it! Hahah sorry

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