Cinnamon apple rings are like onion rings, just made with sweeter ingredients. This tasty recipe is an unexpected treat that you can devour for dessert or as an indulgent snack.
We like our rings to have a bit more “bite” left in the apple, so we used crispy Gala and sliced them about ⅜” thick. If you prefer a softer apple, slice them smaller—just about ¼” will do.
The batter is similar in consistency to beer batter; carbonation from the apple cider or lemon-lime soda will make it light and airy. Speaking of lemon, citrus is especially important in this recipe! Placing apple slices in the lemony water will keep the fruit from going brown.
Cinnamon Apple Rings Recipe
- juice of 1/2 a lemon
- 3 medium crisp apples
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sparkling apple cider, or lemon-lime soda
- 1 large egg, beaten
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- oil, for frying
- Fill a medium-sized bowl half-full of cold water and squeeze the juice of ½ of a lemon into the water. Slice the apples horizontally into ¼" to ⅜" rounds. (The thicker the slice, the more firm the apple will be after it is cooked.) You may choose to peel the apples before slicing if you want to remove the skin, but it is not necessary. Use a small round cookie cutter or paring knife to remove the core out of each slice and immediately submerge the apples in the lemon water. Repeat until all of the apples have been sliced.
- In a separate medium-sized bowl, whisk together the flour, baking powder and salt. Pour in the beaten egg and apple cider and stir just until combined. It is okay if a few lumps remain. Set the batter aside and stir together the sugar and cinnamon in a separate small bowl.
- Place a large pot over medium heat and add 1½"–2" of oil. Place a cooking thermometer into the oil and heat to 350 degrees. At this point, you will also want to line a tray or baking sheet with paper towels to drain the slices after they are removed from the oil.
- Once the oil has reached the correct temperature, remove several slices of apple from the water and blot completely dry with paper towels. Dip each slice into the batter and tap lightly on the side of the bowl to remove any excess. Carefully slide the apple slice into the oil and repeat with as many slices as will fit in a single layer. (Do not overcrowd the oil or the temperature will drop, leaving you with greasy apple slices.)
- Fry the slices for about 1½ minutes on each side before removing them to drain on the paper towel lined tray. Repeat with all remaining ingredients. While the slices are still warm, coat each of them in cinnamon sugar. Serve warm and enjoy!
A little word to the wise: you never want to walk away from a pot full of hot oil! Make sure you’ve got everything prepped and ready before you start the frying process.