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Fried Apple Rings

Fried apple rings with a quick batter-fry technique for deeply golden, crisp edges and tender apple centers. Roll the hot rings in cinnamon sugar, then dust with powdered sugar and serve with caramel for a classic American dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 3 large firm apples Granny Smith or Honeycrisp; peeled and sliced into 1/2-inch rings, cores removed.
Dry ingredients for batter
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Wet ingredients for batter
  • 1 cup cold sparkling water or beer Used to loosen batter.
  • 1 egg
  • 1 tsp vanilla extract
Frying
  • 1 vegetable oil for frying Heat to about 375F with 2 inches of oil.
Cinnamon sugar coating
  • 3 tbsp sugar
  • 1 tsp cinnamon Coating cinnamon sugar.
Serving
  • 1 caramel sauce For dipping.
  • 1 powdered sugar For dusting.

Equipment

  • 1 Dutch oven

Method
 

Prepare the apples
  1. Peel apples and slice into 1/2-inch rings, removing cores with a small round cutter or knife.
  2. Pat apple rings completely dry so the batter clings and fries crisp.
Make the batter
  1. Whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt, then stir in sparkling water, egg, and vanilla until just combined with a few lumps remaining.
Fry and coat
  1. Heat 2 inches of oil to 375F.
  2. Dip apple rings in batter, letting excess drip off, then fry 2-3 minutes per side until deeply golden (golden color cue).
  3. Drain on paper towels, then immediately roll the hot rings in cinnamon sugar for even coating (speckled golden cue).
Serve
  1. Dust with powdered sugar and serve with caramel sauce (light snow-like finish cue).

Notes

For the crispiest rings, dry the apples well before battering and coat immediately after draining while they’re still hot so the cinnamon sugar sticks. Store leftovers covered in the refrigerator up to 2 days; rewarm in a 375F oven or air-fryer until crisp, since they soften as they sit. Freezing is not recommended for best texture. Dietary swap: use a gluten-free 1:1 all-purpose flour blend in the batter if you need a gluten-free version.