Apple Rings in Crispy Cinnamon Batter

Tender apple rings in a crisp cinnamon batter are a simple, deeply fragrant dessert that comes together in just a few minutes. Outside, the coating turns golden and delicate; inside, the apples stay juicy with a warm spiced note. Serve with tea, coffee, or cocoa and finish with powdered sugar for pure comfort on a plate.

Ingredients

• Apples — 3
• All-purpose flour — 120 g (1 cup)
• Milk — 120 ml (1/2 cup)
• Egg — 1
• Sugar — 2 tbsp
• Ground cinnamon — 1 tsp
• Baking powder — 1 tsp
• Vanilla sugar — 1 tsp, optional
• Salt — a pinch
• Vegetable oil for frying — 200–300 ml (about 3/4–1 1/4 cups)
• Lemon juice — 1 tbsp
• Powdered sugar for finishing — 2 tbsp

How to make it

1. Wash the apples, remove the cores with an apple corer or small knife, and slice into rings about 6–8 mm thick. Drizzle with lemon juice to keep them from browning.
2. In a bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar.
3. In a separate bowl, beat the egg with the milk and add vanilla sugar if using.
4. Pour the wet mixture into the dry ingredients and whisk until smooth. The batter should resemble thick cream; adjust with a little flour or milk if needed.
5. Heat the oil in a wide skillet to 170–175°C (338–347°F). If you do not have a thermometer, drop in a little batter: it should sizzle immediately and rise to the surface.
6. Dip the apple rings into the batter, let the excess drip off, and fry in batches for 1–2 minutes per side until golden.
7. Transfer the cooked rings to paper towels to remove any excess oil.
8. Serve hot, dusted with powdered sugar. If you like, add caramel, honey, or melted chocolate.

Nutrition per serving

Tips and variations

• Choose apples that are crisp and sweet-tart: Granny Smith, McIntosh, or Honeycrisp all hold their shape beautifully.
• Slice thickness matters: too thin and they soften too quickly; too thick and they will not heat through properly.
• The batter should be smooth and not run off too fast — adjust the consistency with a little milk or flour.
• Oil temperature is the key to crunch: at 170–175°C (338–347°F), the rings brown evenly without soaking up too much oil.
• Egg-free: replace the egg with 2 tbsp unsweetened applesauce. Milk-free: use water or plant-based milk.
• In the oven: arrange the rings on a parchment-lined baking sheet, lightly brush with oil, and bake at 200°C (392°F) for 12–15 minutes, turning once.
• In an air fryer: cook at 190°C (374°F) for 8–10 minutes, flipping halfway through.
• Toppings: cinnamon sugar, honey, salted caramel, yogurt, nuts, or dark chocolate.

Serving and storage

Serve immediately while the rings are at their crispiest. If you have leftovers, reheat them in the oven at 180°C (356°F) for 4–5 minutes. It is best not to store them for more than a day, as the dessert loses its texture.

FAQ