Fried Battered Apple Rings

I made these on a quiet afternoon when I just needed something warm and sweet and a little bit old-fashioned. You know those days when the house feels still, and you’re kind of restless but not in the mood to do anything big? That was me. I had two apples sitting on the counter — starting to look a little tired, if I’m honest — and instead of slicing them for a snack, I figured, why not make something fun out of them. Something that feels cozy.

There’s something almost nostalgic about frying apples. It reminds me of being younger, watching someone in the kitchen, the air thick with that smell of sugar caramelizing and cinnamon hanging around in the background. It’s simple, really — apple slices dipped in a quick batter, fried until golden, then rolled in cinnamon sugar. But the thing is, once you start frying them, it suddenly doesn’t feel simple anymore. It feels special.

The oil hisses, and for a second you think you’ve made it too hot — you always do, right? — but then you watch that batter puff up just a little around the apple, turning this perfect shade of warm brown. The first one’s never perfect; it’s a little uneven, maybe too dark, but you take a bite anyway and it’s so soft and crisp at the same time that you just smile.

You start eating them before you’ve even finished frying the rest. They’re sweet, a little tangy from the apple, warm in that way that makes your chest feel full. And when you toss them in cinnamon sugar, it clings to the edges and your fingertips, and you don’t even care. That’s the best part.

I think that’s why I love recipes like this — because they’re not about impressing anyone or getting the photo just right. They’re about taking something ordinary and turning it into comfort.

Ingredients

For the rings:

• 2 large firm apples (Granny Smith or Pink Lady are perfect)
• ½ cup (60 g) all-purpose flour
• 1 large egg
• 3 tablespoons milk
• 1 tablespoon sugar
• ¼ teaspoon vanilla extract (optional but nice)
• Oil for frying (about 1¼ cups)

For the cinnamon sugar:

• ¼ cup (50 g) granulated sugar
• 1 teaspoon cinnamon

Directions

1. Peel your apples, slice them into rings about a quarter inch thick, and use a small knife to pop out the cores. Pat them dry with a paper towel — if they’re wet, the batter won’t stick.
2. In a bowl, whisk flour, egg, milk, sugar, and vanilla until smooth. It should coat the back of a spoon — not too thick, not runny.
3. Heat oil in a skillet over medium heat until a bit of batter sizzles right away when dropped in.
4. Dip apple rings into the batter, let the extra drip off, then carefully lay them into the oil. Fry 2 or 3 at a time so they have room to breathe. Flip when golden, about 1–2 minutes per side.
5. Take them out, let them drain for a second on paper towels, then roll them in your cinnamon sugar mix while still warm. That’s when the magic happens — it sticks like a dream.

Eat them right away, standing there at the counter. They’ll lose their crisp if they sit too long, but honestly, they never last that long anyway.

Recipe FAQs

1. Can I make these ahead of time?
   Not really. They’re at their best when they’re fresh and warm. You can keep them warm in the oven for a short while, but after that, the batter softens. Still good, just not crispy.
2. Do I have to peel the apples?
   You don’t have to, but the batter clings better without the peel. Plus, the texture’s smoother.
3. What oil should I use?
   Anything neutral — sunflower, canola, vegetable. Don’t use olive oil; it’ll smoke and mess with the flavor.
4. My batter keeps slipping off — what am I doing wrong?
   The apples are probably too wet. Give them a good pat with paper towels before dipping. And make sure the oil isn’t too cool, or the batter won’t set fast enough.
5. How should I eat them?
   However you want. I like mine plain, just dusted with sugar, but if you want to go wild, drizzle a little honey or caramel on top. Or dunk them in vanilla ice cream and just forget the world for a minute.

Fried Battered Apple Rings

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the rings:

• * 2 large firm apples (Granny Smith or Pink Lady are perfect)

• * ½ cup (60 g) all-purpose flour

• * 1 large egg

• * 3 tablespoons milk

• * 1 tablespoon sugar

• * ¼ teaspoon vanilla extract (optional but nice)

• * Oil for frying (about 1¼ cups)

• For the cinnamon sugar:

• * ¼ cup (50 g) granulated sugar

• * 1 teaspoon cinnamon

Directions

• Peel your apples, slice them into rings about a quarter inch thick, and use a small knife to pop out the cores. Pat them dry with a paper towel — if they’re wet, the batter won’t stick.
• In a bowl, whisk flour, egg, milk, sugar, and vanilla until smooth. It should coat the back of a spoon — not too thick, not runny.
• Heat oil in a skillet over medium heat until a bit of batter sizzles right away when dropped in.
• Dip apple rings into the batter, let the extra drip off, then carefully lay them into the oil. Fry 2 or 3 at a time so they have room to breathe. Flip when golden, about 1–2 minutes per side.
• Take them out, let them drain for a second on paper towels, then roll them in your cinnamon sugar mix while still warm. That’s when the magic happens — it sticks like a dream.
• Eat them right away, standing there at the counter. They’ll lose their crisp if they sit too long, but honestly, they never last that long anyway.