These Apple Fritter Rings are a fun spin on the popular donut shop Apple Fritter. Like a sweet apple version of an onion ring!
If you’re craving apple fritter donuts, but don’t want to deep fry anything, try our Baked Apple Fritters!
I got married in an apple orchard. It was amazing. Every year we are determined to get back up there before everything closes down – I couldn’t live with myself if I didn’t get my annual batch of apple cider, apple pie moonshine, cider donuts, and of course, apples! Then I come home and make slow cooker apple sauce and these Apple Fritter Rings.
Tender on the inside with a crisp cinnamon-sugar outside, they are absolutely irresistible, always magically disappearing in minutes!
Here’s what you need to make these fritter rings.
(Scroll below to the printable recipe card for details and measurements.)
- Apples – You can really use any type of apple here, but I prefer Pink Lady, Honeycrisp, Gala, or Fuji, as opposed to a Granny Smith, which is tart. No need to peel them, but you can if you want.
- All-purpose flour – The base of the batter.
- Baking powder – Makes the batter fluffy.
- Granulated sugar – For sweetness. A little is used in the batter and the coating after being fried.
- Low-fat buttermilk – Loosens the batter and helps balance the sweetness.
- Egg – Gives the batter structure.
- Vanilla – For flavor.
- Seasonings – Cinnamon, nutmeg, and salt.
- Vegetable oil – For frying
Using Pancake Batter
Video: How to Make Apple Fritter Rings
Making fritter rings is very easy, but takes patience since you’ll need to fry in batches. Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.
Tips for Success
- The raw apples need to be completely dry. Using paper towels, pat the apple slices completely dry or the batter won’t stick.
- Making the inner hole. You can make the inner hole pretty small like I did, using a single apple corer, or widen it up with a round biscuit cutter. You could even use the rim of a small glass if you put some muscle behind it.
- Keep the oil at an even 350 degrees F. If it’s too hot, the fritters will burn and if it’s too low, they won’t crisp up properly.
- Don’t overcrowd your pan. If you fry too many rings at once, the heat from the oil will create steam and you won’t get that golden color and crispy exterior.
Making Ahead and Proper Storage
- Can I make the batter ahead of time? You’ll want to use the batter within 1 hour of preparing it. After that, the batter thins out and won’t produce a nice fluffy coating. The reason: baking powder. It reacts quickly, releasing most of its gas in a short period of time. And adding more baking powder won’t help, but instead lend an unpleasant chemical taste to the fritters.
- These are best served warm. If you want to serve them all at once, you can place the cooked rings on paper towel-lined baking sheets and keep them in a 225 degree F oven until you finish making all of the rings. Once they’re all done frying, sprinkle each apple ring in the cinnamon-sugar.
- Storing leftovers. As with any deep fried food, they should be eaten immediately for optimal taste and texture. But you can refrigerate the cooked fritter rings in a shallow airtight container for up to 3 days. Reheat in a 350 degree F oven for 3-5 minutes, wrapped in foil until crispy.
More Apple Desserts:
Apple Fritter Rings
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 large egg , beaten
- 1 1/4 cups low-fat buttermilk
- splash of vanilla
- 4 large apples (see note below)
- vegetable oil , for frying
For the Cinnamon-Sugar Topping
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
- Line a baking sheet with paper towels; set aside.
- In a medium bowl, whisk together the flour, sugar cinnamon, baking powder, nutmeg, and salt. Add in the egg, buttermilk, and vanilla; stir until just combined.
- Slice the apples into 1/4-inch-thick rounds. Remove and discard the center core of each slice with a tiny cookie cutter or apple corer.
- Add about 2 inches of oil to a large heavy-bottomed pot set over medium heat, until it reaches 350 degrees F.
- Dip each apple ring into the batter, shaking off any excess. Carefully lower the ring into the oil. Fry apple rings 3 or 4 at a time, but don’t allow them to touch, for about 1 minute per side, or until golden.
- Using tongs, transfer them to the paper towels.
- Repeat the process with the remaining apple slices.
- While still warm, sprinkle them with the cinnamon-sugar mixture.
- Serve and enjoy!