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.

Apple Rings Recipe — Crispy Fried Cinnamon Apple Rings for Cozy Nights 9am Chef

Description

A simple, crispy apple treat coated in warm cinnamon sugar. Quick to make and easy to scale up or down.

Ingredients

Scale

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.