Crispy on the outside, sweet and tender on the inside, these fried apple rings are incredibly addictive. I love making them as a quick dessert or snack whenever apples are in season. The contrast of textures — juicy apple with a golden, crunchy batter — always hits the spot, and the cinnamon-sugar coating takes it over the top.

Why You’ll Love This Recipe

I like this recipe because it transforms simple ingredients into something that feels fun and indulgent. It’s also fast, so I can whip it up with minimal prep and cook time. Whether I serve these rings as a dessert, a sweet brunch treat, or a cozy fall snack, they always get devoured. Plus, it’s a great way for me to use up apples that are slightly past their prime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 large apples (Granny Smith, Honeycrisp, or Gala work best)

• 1 cup all-purpose flour

• ¼ teaspoon baking powder

• ½ teaspoon ground cinnamon

• 2 tablespoons granulated sugar

• Pinch of salt

• 1 large egg

• ¾ cup whole milk or buttermilk

• Vegetable oil or any neutral oil, for frying

• ½ cup granulated sugar (for coating)

• ½ teaspoon ground cinnamon (for coating)

Optional:

• ⅛ teaspoon ground nutmeg (for extra warmth in the batter)

• ½ teaspoon vanilla extract (for added depth of flavor)

Directions

1. Prepare The Apples
   I start by peeling the apples, although leaving the peel on works too for extra texture. Then I core them and slice each apple into rings about ¼ inch thick. To get that perfect ring shape, I remove the center from each slice using a small round cutter or an apple corer.

2. Mix The Batter
   In a medium bowl, I whisk together the flour, baking powder, cinnamon, sugar, and salt. In a separate bowl, I beat the egg and add the milk, whisking until smooth. I then pour the wet mixture into the dry ingredients and stir until just combined — I don’t overmix to keep the batter light.

3. Heat The Oil
   In a deep skillet or heavy-bottomed pot, I pour in about 1 to 1½ inches of oil and heat it over medium-high heat until it reaches 350°F (175°C). I test the temperature by dropping in a small bit of batter; if it sizzles and floats, it’s ready.

4. Fry The Apple Rings
   I dip each apple ring into the batter, letting any excess drip off, then gently lower it into the hot oil. I fry the rings in small batches for about 1 to 2 minutes on each side, or until they’re golden brown. I use a slotted spoon to remove them and transfer them to a plate lined with paper towels.

5. Coat With Cinnamon Sugar
   While the rings are still warm, I toss them in the cinnamon-sugar mixture until fully coated. This gives them that irresistible sweet crunch on the outside.

6. Serve
   I serve these warm and fresh, just as they come or with a scoop of vanilla ice cream or caramel sauce for dipping.

Servings And Timing

• Servings: Makes about 12 to 16 apple rings (serves 3 to 4 people)

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

The recipe can easily be doubled if I want to serve a larger crowd.

Variations

• I sometimes use sparkling water or ginger ale instead of milk for a lighter, crispier batter.

• A dash of cardamom or nutmeg in the batter gives the rings a warm, spiced flavor.

• For a donut-like version, I drizzle a simple glaze made with powdered sugar and milk instead of cinnamon sugar.

• I occasionally skip peeling the apples for added color and fiber — they still taste great with the skin on.

• If I want extra crunch, I coat the rings in panko crumbs after dipping in batter before frying.

Storage/Reheating

These are best when freshly fried, but here’s how I handle leftovers:

• I store cooled apple rings in an airtight container in the refrigerator for up to 2 days.

• To reheat, I use a toaster oven or air fryer at 350°F (175°C) for 5 to 7 minutes until crispy again.

• I avoid microwaving since it makes them soggy.

• I never store them with the cinnamon sugar coating — I re-coat them after reheating for the best texture.

FAQs

What Apples Work Best For This Recipe?

I like using firm, slightly tart apples like Granny Smith, Honeycrisp, or Gala. They hold their shape while frying and balance the sweetness of the coating.

Can I Make The Batter Ahead Of Time?

Yes, I can make the batter a few hours in advance and keep it covered in the refrigerator. I give it a quick stir before using it.

Do I Have To Peel The Apples?

Not necessarily. I usually peel them, but if I’m short on time or like a bit of chew, I leave the peel on. It’s purely personal preference.

Can I Bake These Instead Of Frying?

This recipe is designed for frying, which gives the rings their signature crispness. Baking won’t give the same texture, but I could experiment with an air fryer for a lighter version.

What’s The Best Way To Keep Them Warm Before Serving?

I keep fried rings warm by placing them in a single layer on a baking sheet in a 200°F (95°C) oven while I finish frying the rest. This keeps them crisp without overcooking.

Conclusion

These fried apple rings are one of my favorite quick treats — easy, satisfying, and always a crowd-pleaser. Whether I’m making them for a fall gathering or just to use up a few apples, they’re a go-to dessert that never disappoints.