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.
The players in today’s treat: gala apples, buttermilk, a large egg, cinnamon, sugar, baking powder, salt and flour.
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.
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.
Important note: make sure to pat the apple rings with a paper towel to remove any excess moisture. If the apples are wet, the batter won’t stick and we wouldn’t want that.
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.
Here’s a tip: cool the apple rings on a cooling rack, not on a plate. The heat from the apple rings will cause the plate to get steamy and wet, increasing the odds of soggy apple rings. Keeping the rings on a cooling rack lets the air circulate, keeping the rings crispier for longer.
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!
- 4 large apples (I used gala)
- 1 cup flour
- ¼ teaspoon baking powder
- 2 tablespoons sugar
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- 1 large egg, beaten
- 1 cup buttermilk
- vegetable oil for frying
- ⅓ cup sugar
- 2 teaspoons cinnamon
- 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.
- 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.
- Pat the apple rings down with a paper towel to remove excess moisture.
- Heat the oil in a frying pan over medium heat to 350°F.
- Combine the contents of the first and second dishes as the oil warms up. This will be your batter.
- 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.
- Fry the rings in small batches, turning them to ensure browning on both sides.
- Once the rings are golden 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 cinnamon-sugar mixture and coat evenly.
- Transfer to a wire rack and serve warm.
- 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.
- Here's a tip: cool the apple rings on a cooling rack, not on a plate. The heat from the apple rings will cause the plate to get steamy and wet, increasing the odds of soggy apple rings. Keeping the rings on a cooling rack lets the air circulate, keeping the rings crispier for longer.