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.

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. 

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

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!

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.
  2. 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.
  3. 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.
  4. Pat the apple rings down with a paper towel to remove excess moisture.
  5. Heat the oil in a frying pan over medium heat to 350°F.
  6. Combine the contents of the first and second dishes as the oil warms up. This will be your batter.
  7. 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.
  8. Fry the rings in small batches, turning them to ensure browning on both sides.
  9. Once the rings are golden and crispy, transfer them to a plate lined with paper towel for a few seconds.
  10. Quickly transfer the apple rings, one by one, into the cinnamon-sugar mixture and coat evenly.
  11. 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.
  2. 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.
Adapted from Crumbs and Tales
Adapted from Crumbs and Tales
Fortune Goodies

Like this? You might also like these:

This entry was posted in sweet goodies and tagged , , , , . Bookmark the permalink.

106 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!

  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

  22. annie Falardeau says:

    we did that recipes all together and my 6 kids loves the taste of it!!!!it tasted like beignets aux pommes !!!!thanks again for sharing xxxx
    your far far away admirer,
    Annie,PAtrick,Lukas,Kassandra ,Mya ,James and Anthony


  23. Kimberly S. says:

    Making this exactly to the directions didn’t go well for me. The batter was to stiff with the buttermilk and it didn’t stick at all to the apples. Had to double batter them just to have it somehwhat stay on.

    The taste is great but making them was not.

    • Yang says:

      Hi Kimberly – I’m really sorry to hear that the recipe didn’t go well for you. I can’t quite figure out why that would be, but sometimes these things happen. I’m happy to hear they tasted great though! Thanks for sharing. Better luck next time.

  24. Rhiannon says:

    How many calories and fat?

  25. Nicole says:

    Awful! Epic waste of time. The breading fell RIGHT OFF
    the apples as soon as I started to fry them!
    I followed the recipe to the letter. And since I had already
    breaded them, I had to finish. So now I have soggy
    overly sugared apples. Ugh. I was sooo excited .

    • Yang says:

      Hi Nicole – I’m really sorry to hear the recipe didn’t work out for you. It’s served me well, so I’m not sure what happened. Thanks for trying anyway. Sorry to disappoint.

  26. jeff says:

    A lot of times the batter will fall off wet apples, make sure you dry them. Another fun way to make these are to just mix your favorite pancake batter, heat your oil, I always use one of my cast iron skillets. You can throw a small cube of white bread in the oil, count to 40 if its a nice brown fried color, it’s ready. I use about three quarters of an. Inch of oil. I peel my apple first, then slice it. I then cut just the core out, it takes more time but wastes less apple. Drop apple slice in batter making sure both sides are coverd. Then drop in the hot oil. You can see the side turning golden brown, flip it and the other side turns just a tad faster. I make a sugar, cinnamon, apple pie spice mixture to taste. Let apple slice dry for a few seconds on paper towel, cover with spice mixture or use straight confectioner sugar. Eat warm or with some vanilla ice cream

  27. Ruby says:

    What about converting this to baked cinnamon apple rings?

  28. Jeremy says:

    Thanks for posting this recipe. We tried it last night and it was a big hit with everyone. We don’t have the biscuit cutters and couldn’t find anything else that worked well, so we cut the rings with a paring knife. We ended up with a lot of “sticks” instead of rings, but they still tasted good.

  29. nina says:

    I made these and they were delicious. If you dont eat them within a few hours they become soggy and limpy. I made some the night before and they ended up soggy so I made another batch and was going to give them to a friend about three hours later they were soggy.

    • Yang says:

      I’m sorry to hear about the sogginess, Nina. I’ve never not devoured them right away, but that’s really good to know. Thanks for the word of caution!

  30. Kristal says:

    We made these tonight for my son’s pre-k cooking project which he will bring in tomorrow. As everyone said, they became soggy very quickly but the few we ate right away were delicious. My plan is to put the batch in the oven for a few minutes tomorrow morning before we leave for school in the hopes that they warm up and crisp a little bit, enough to last for another couple of hours until his class has a chance to taste them. I have them sitting in a disposable aluminum baking dish right now, and I will bake them briefly right in the dish as well. Wish me luck!

    • Yang says:

      Thanks so much for sharing, Kristal. I’m sorry to hear they got soggy for you too. Let me know how the baking trick works out tomorrow. For future reference, cooling the apple rings on a cooling rack versus a warm, steamy plate, will help let the air circulate and for things to stay crispier longer. I’m going to update the recipe with a note. I hope it’s a success with your son’s class!

  31. kerry huff says:

    Does it have to be buttermilk can i use condensed kr regular milk in this recipe.

  32. Heather Morrison says:

    I just made these. Wonderful! They are relatively easy to make. Inexpensive and OH SO YUMMY! We are sitting here eating them with cranberry apple zinger tea watching Christmas movies. The fireplace is glowing and the dog is curled in her bed softly snoring. PERFECT! Thanks for sharing this recipe. This will become a tradition for us absolutely!

  33. Mitali says:

    Can the eggs be replaced with anything?

    • Yang says:

      Hi Mitali – If eggs are an issue, try skipping it altogether and using a little bit more buttermilk. Really, the eggs are to coat the apple rings to get the batter to stick for frying. While an egg certainly helps, you should be just fine without one too. Let me know how it goes for you!

  34. Nancy says:

    Nobody has said anything about the KIND of apple they use.
    I’m going to use Granny Smiths. They are very firm, are tart to compliment the cin/sug mixture, and besides I have about a dozen of them in my pantry,
    I wouldn’t use Jonathan, Red Delicious, or any of the others that aren’t really firm. They have too much of a water content and frying them in a batter will keep that water inside and probably make them a little limpp. Rome apples are good for baking, they might work well for frying, Fuji too.

  35. Renee king says:

    could I use something other than egg? My son is allergic..

  36. Renee king says:

    Whoops.. Just read the above post!

  37. Charlotte says:

    just made these with help from my 3 year old. So delicious and easy! We made the rings a little bigger and called them ‘Apple donuts’. I love how the apple goes a little mooshy yum!

    • Yang says:

      So happy to hear that! Thanks for sharing, Charlotte. I’m sure your 3-year-old helping you out was an adorable sight to see.

  38. Max says:

    These are actually also a German tradition. You can use any milk. Mom even used diluted evaporated milk sometimes. They are best served fresh. They are so quick and easy to make there is no point making ahead.

  39. eDee says:

    I assume this was stolen from you:

    I’d report them for you, but only the original owner of the stolen content can report it.

    WordPress has some great watermark and no right click plugins you may want to try to keep your content from getting ripped off like this. Also, putting your blog name on every images can help.

    Good luck,

  40. betts says:

    Can you use coconut oil for frying them?

    • Yang says:

      Hi Betts – I’ve never tried that myself, but it’s certainly worth a shot. My one concern would be that coconut oil doesn’t quite get as hot eat other oils.

  41. jeannine clark says:

    can we use something besides buttermilk. never have any on hand….

  42. Charlene Clark says:

    Sounds absolutely delicious!!!! Going to try these!!!

  43. BJWasilko says:

    Instead of throwing away the centers, I’d cube them, add some brown sugar, cinnamon, and cardamom (or pumpkin pie spice) and caramelize them them in a pot, then add a bit of apple cider , then reduce it down and create an apple cider compote to top ice cream. This way you can make a complete dessert from the apple rings, ice cream and compote over the ice cream, and go one step further and top the dessert with apple brandy whipped cream. OR you could reduce the compote further with a bit more apple cider and puree it to make more of an apple cider syrup. :) #wastenothing

  44. Ringseisen LivAline says:

    Thank you for posting this recipe! I realize there were DOZENS of questions about the buttermilk but I didn’t see this…I used 2% with mine and I’m wondering if the buttermilk would have made the batter thicker or harder. Mine were pretty mushy right away. Still completely delicious though….I served mine over ice cream so the mushiness didn’t really matter. I’m just curious. I apologize if you already addressed this. Thank you!

    • Yang says:

      Hi – thanks so much for commenting and trying the recipe. I have to say, I can’t figure out why your apple rings were so much mushier. The consistency of the milk shouldn’t play that large a role, so I wonder if it might have something to do with the temperature of the oil? I’m sorry it didn’t work out entirely as planned, but sounds like they were still delicious and that’s what really matters. I need to serve mine with ice cream next time. Thanks for the idea!

  45. Dea Ridgway says:

    I have trouble eating pancakes that have leavoners

  46. Dea Ridgway says:

    sorry about the oops above. I have trouble eating pancakes that have leaveners(sp) in them Can the baking powder be left out of this recipe? Thanks.

    • Yang says:

      Hi Dea – You can definitely try the apple rings without the baking powder. You just might not get the same fluffiness, but the taste should be just as good. let me know how it goes! Thanks for reading :).

  47. Kristy says:

    How do you think using a deep fryer vs a skillet would work?

  48. Trish says:

    These sound great. I would think some sort of caramel dipping sauce would be awesome to serve with them, too!

  49. This sounds delightful! I was just looking at the apples on my island and wondering what I should do with them. I have two suggestions that might help with the recipe. Before dipping in the batter try dredging the apple rings in flour to help the batter stick better. The second thing, and I do this with onion rings and it works beautifully, is after the first batch has cooled a bit on the racks put them on cookie sheets lined with brown paper, and place them in an oven that has been preheated to 200. My onion rings will keep like that for up to 2 hours. It is worth the try if you want a big batch all at once.

  50. Jennifer says:

    Can I use coconut oil to fry them in, as a healthier alternative?

    • Yang says:

      Hi Jennifer – I’ve never actually tried that myself, but it’s certainly worth a shot! My one concern would be that the coconut oil won’t get hot enough, but please let me know how it goes.

  51. Isabel Hovel says:

    I haven’t tried this yet, but will. I wondered why the cookie cutter. Why not just use a corer. Sure, you’d take more time to peel, but there would be less waste and more apple ring. I looked for this recipe as I had found a microwave recipe for apple rings and thought there must be another way. Thanks.

    • Yang says:

      Hi Isabel – you can use whatever method you like. I used biscuit cutters of descending sizes to maximize the apple rings and minimize waste. You can do whatever you want. The important part is the flavoring, so you can’t go wrong!

  52. Betty mc Quade says:

    Just tried them for the first time. Absolutely lovely. \they did get a bit soggy but that was only a few left over.

Leave a Reply

Your email address will not be published. Required fields are marked *