Apple Rings Recipe — Crispy Fried Cinnamon Apple Rings for Cozy Nights
If you want a snack that tastes like fall in every bite, this Apple Rings Recipe delivers: thin apple slices battered, fried until golden, and tossed in cinnamon sugar. They’re crunchy on the outside, tender inside, and dangerously easy to eat. Ready in about 30 minutes from start to finish, they’ll become your go-to when cravings strike.
Brief introduction to the recipe
Think warm doughnuts, but simpler and fruitier. These fried cinnamon apple rings use common pantry staples and a short, lightly sweet batter to coat apple slices. A quick fry and a toss in cinnamon sugar give you a snack that feels indulgent yet comforting. Want to make lots or just a few? No problem — the recipe scales easily.
Why you’ll love this
Why reach for chips when you can Fry Apples that taste like dessert?
- They come together quickly — great for last-minute dessert fixes.
- They use Homemade Apple Dessert Ingredients you probably already have.
- Kids and adults both love them; perfect for casual get-togethers.
- They work as a rustic dessert or as a cozy tea-time treat paired with a warm drink.
Plus: they let you show off a little without much effort. Who doesn’t like that?
The Key Ingredients (and Why You Need Them)
Below I list the main ingredients (no amounts here — the printable card has those). I’ll explain what role each plays so you understand how and why to tweak things.
- Apples: Firm, crisp apples like Gala, Honeycrisp, or Fuji work best. They keep their shape and offer a balance of sweet-tart flavor.
- Flour & Baking Powder: Flour forms the batter’s structure; baking powder lightens it so the coating puffs slightly and crisps.
- Sugar & Cinnamon (in batter & topping): Sugar sweetens; cinnamon brings warmth. The topping’s cinnamon sugar creates the signature finish.
- Egg & Buttermilk: Egg binds; buttermilk gives a subtle tang and helps the batter stick. You can swap yogurt if needed.
- Vegetable Oil (for frying): Neutral oil with a high smoke point keeps fry temps steady and flavor clean.
- Optional tools: A set of round biscuit cutters helps make neat rings if you want uniform shapes.
Understanding each part helps you swap things without guessing — want less sugar, use a less sweet apple; want a lighter batter, add a touch more baking powder.
How to Make It
Short, clear steps so you can follow easily — no fluff.
- Prep your mise en place. Mix dry ingredients (flour, baking powder, sugar, salt, a pinch of cinnamon) in a large bowl. In a separate dish, whisk egg and buttermilk. In a third bowl, mix the cinnamon-sugar topping (sugar + cinnamon) and set aside.
- Slice the apples. Trim, core, and slice apples into roughly 1/4-inch rounds. Use graduated circle cutters to remove the cores and create perfect rings. Discard core pieces or save them for snacks.
- Heat the oil. Warm vegetable oil in a frying pan over medium heat to about 350°F. Use a candy or instant-read thermometer if you have one. Heat the oil properly — too hot burns the batter; too cool makes greasy rings.
- Batter the rings. Combine dry and wet mixtures into a batter. Dip apple rings individually into the batter, tapping off excess gently so the coating stays even.
- Fry in batches. Fry rings in small batches, turning once, until both sides turn golden and crisp. Remove to paper towel briefly, then toss immediately in the cinnamon-sugar to coat. Transfer to a wire rack to keep them crisp.
- Serve warm. These are best right away. Offer dipping sauces like caramel, chocolate, or vanilla glaze if you want to get fancy.
Bold tip: Monitor oil temperature closely — maintain around 350°F for the crispiest results.
Pro tips for perfect fried apple rings
- Pick the right apple. Choose varieties that keep texture when cooked — Gala is nice, but Honeycrisp and Fuji hold up even better.
- Dry the rings well. Pat slices dry before battering so the batter adheres without diluting.
- One ring at a time when battering. This reduces clumping and keeps the batter consistent.
- Don’t overcrowd the pan. Frying in small batches preserves oil temperature and prevents soggy results.
- Use a wire rack after frying. Paper towels trap steam; a rack keeps the underside crisp.
- Make the cinnamon sugar in advance. It saves time and lets you dust hot rings immediately.
- Bold pro tip: If you want less oil absorption, add a teaspoon of cornstarch to the flour mix. It gives extra crispness.
Variations to try
Want to play with flavors? Here are simple riffs that taste fantastic.
- Caramel-dipped apple rings: Serve with warm salted caramel for dunking.
- Maple & pecan rings: Toss hot rings with a mixture of maple syrup and crushed pecans.
- Spiced fall version: Add nutmeg and ground cloves to the batter for the full autumn vibe — perfect for Fall Apple Dessert Preparation.
- Baked alternative: Prefer not to fry? Teach yourself How To Bake Apple Rings — brush rings with butter, coat lightly with batter, and bake at a high temp until golden, turning once. Not quite the same crunch, but still tasty.
- Gluten-free option: Use a 1:1 gluten-free flour blend and add a touch more baking powder.
- Sugared & sugared: For a fancier look, dust with superfine sugar or powdered sugar right before serving — think Sugared meets rustic.
Best ways to serve
Presentation matters, but keep it simple.
- Casual snack: Stack on a plate with a ramekin of caramel dip — kids love it.
- Tea time: Pair with a warm drink and display on your Apple-shaped Teapot And Cup Set for charming presentation. Yes, the set exists and adds whimsy.
- Dessert course: Plate three rings per person, drizzle with sauce, and sprinkle flaky sea salt for a grown-up finish.
- Party platter: Arrange on a wooden board alongside cheese, nuts, and fruit for a unique twist on finger food — great for fall gatherings and holiday tables.
Want to lean into theme? Set the platter beside an Apple-shaped Teapot And Sugar Bowl next to hot spiced cider for a cozy, Instagram-ready spread.
Quick tips for storage and leftovers
- Short window: These rings taste best fresh; reheat briefly in a 375°F oven for 5–8 minutes to revive crispness.
- Avoid the fridge unless necessary. Refrigeration softens the coating.
- Freeze for later: Flash-freeze on a tray then bag them; reheat in the oven from frozen to restore texture.
- Make-ahead batter? Mix dry ingredients ahead, but combine with wet just before frying for best consistency.
Storage note: Do not store in an airtight container while warm — steam will make them soggy.
FAQs
Can I use frozen apples?
Frozen apple slices release too much water and give soggy batter. Thaw and pat extremely dry if you must, but fresh is far better.
What’s the best oil to fry with?
Use a neutral, high smoke-point oil like vegetable, canola, or peanut oil. They keep flavor clean and handle 350°F well.
Can I bake these instead of frying?
Yes — try the How To Bake Apple Rings method for a lower-oil option. Brush rings with melted butter, dust with batter, and bake on a hot sheet until golden, flipping once. Expect slightly less crunch.
How thin should I slice the apples?
Aim for about 1/4 inch thick — thin enough to cook through but thick enough to remain juicy.
Any shortcuts for making lots?
Pre-slice all apples and keep them on paper towels. Fry in consistent small batches and keep cooked rings warm in a low oven (200°F) on a wire rack.
Why this recipe belongs in your rotation
This riff on fried apples combines nostalgia, speed, and adaptability. It fits weekday treats, weekend brunches, and cozy fall gatherings. Use simple Homemade Apple Dessert Ingredients to get bakery vibes without fuss. Plus, it’s a great way to get creative: swap toppings, serve with drinks, or stage a DIY dipping station for guests.
Have leftover apples? This recipe answers the “what now?” with a delicious “fry apples” solution. Need an idea for a themed afternoon tea? Grab your Apple-shaped Teapot And Sugar Bowl and impress people who didn’t know they wanted apple rings in their life.
Final thoughts
Crispy, fragrant, and sweet — these fried cinnamon apple rings feel like a tiny celebration with every bite. They’re practical (you can scale up or down), satisfying, and a perfect canvas for flavor experiments. Try them once and I bet they’ll become a request: “Can you make those apple fries again?” — and yes, you can. You’ll laugh at how easy it was to turn everyday apples into a snack that tastes special.
Want a printable recipe card, recipe video script, or an A+ Pinterest title and pin description to match? I can put those together next — you know where to find me. 🍎✨
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Irresistible Fried Cinnamon Apple Rings — Easy Apple Rings Recipe for Cozy Nights
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: Dessert
Description
A simple, crispy apple treat coated in warm cinnamon sugar. Quick to make and easy to scale up or down.
Ingredients
- 4 large apples (Gala or another crisp variety), cored and sliced
- 1 cup all-purpose flour
- ¼ tsp baking powder
- 2 tbsp granulated sugar
- ¼ tsp salt
- 1/8 tsp ground cinnamon (in the batter)
- 1 large egg, lightly beaten
- 1 cup buttermilk
- Vegetable oil, for frying (enough to shallow-fry or deep-fry to about 1–2 inches)
For the cinnamon-sugar coating
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- In a large mixing bowl whisk together the flour, baking powder, sugar, salt and the small amount of cinnamon. Set this dry mix aside.
- In a separate bowl beat the egg and stir in the buttermilk until smooth.
- In a third shallow dish combine the sugar and cinnamon that will be used for coating and put it within reach.
- Slice the apples into rounds about 1/4-inch thick. Use nesting biscuit cutters (or a small round cutter and a larger one) to remove the core and create perfect rings. Keep the discarded cores for snacking or compost.
- Pour vegetable oil into a heavy skillet and heat over medium until it reaches about 350°F (use a thermometer for best control). Maintain this temperature throughout frying.
- Just before frying, whisk the wet and dry mixtures together until you have a smooth batter.
- Working one ring at a time, dip an apple slice into the batter, letting excess drip back into the bowl; tap gently on the bowl’s rim to remove big drips.
- Fry the battered rings in small batches so the oil temperature holds steady. Turn once or twice until both sides are golden and crisp. This usually takes a few minutes per batch.
- Lift the finished rings out with a slotted spoon and let them drain briefly on paper towel, then immediately toss each warm ring in the cinnamon-sugar so it adheres. Transfer coated rings to a wire rack to keep them crisp.
- Serve the apple rings warm.
Notes
Quick note: You don’t have to use all four apples; they keep well and the recipe scales nicely — make as many as you want.
