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In autumn when apples reach their peak, I whip up these addictive apple rings. The transformation happens as sizzling oil turns basic pancake batter into a crispy golden shell surrounding soft apple slices. A sprinkle of cinnamon sugar finishes them perfectly. My home fills with amazing smells that remind me of harvest festivals and cool fall mornings.
Easy But Amazing
I'm crazy about how these rings need just a handful of basic ingredients. Using pancake mix makes them super reliable and you can get them ready ahead for hectic mornings. I often make twice as many because they vanish incredibly fast, especially when the little ones catch a whiff of them cooking.
What You'll Need
- 4 large baking apples: Honeycrisp are my go-to for their sweet-tart balance, though Granny Smith are great too. Just pick solid apples that won't turn mushy.
- 2 cups pancake mix plus water: Any brand does the job or try my own recipe. You want batter that sticks to your finger without being runny.
- Cinnamon sugar mixture: Combine 1/3 cup sugar with a whole teaspoon of cinnamon. Don't skimp - you'll want plenty.
- Oil for frying: Vegetable oil works great but try coconut oil for extra flavor.
Step By Step
- Cut Those Apples
- Slice apples into quarter inch rings and remove the middles. Dry them completely with paper towels.
- Dip In Batter
- Dunk each ring in pancake batter. Let excess drip away for an even layer.
- Fry Them Up
- Heat oil to about 365 degrees. Cook rings until golden, about one to two minutes each side.
- Add The Sweet Stuff
- Right after frying, roll them in cinnamon sugar. The heat helps it stick beautifully.
Insider Tips
Use a candy thermometer to nail the perfect frying temp. If your batter's too thick, add water until it drips smoothly from a spoon. I prefer a compact pot for frying as it wastes less oil and simplifies cleanup.
Keep Some For Tomorrow
Got extras? Pop them in the fridge and they'll stay good a couple days. To enjoy them again, toss them in an air fryer for two minutes or warm them quickly in your microwave. They'll get crispy again like they're fresh made.
Fresh From The Orchard
These taste incredible with apples you've just picked yourself from nearby farms. Fall weekends work perfectly for orchard visits. Try varieties like Cortland or Stayman Winesap that fry wonderfully and offer just enough tang.
Recipe Q&A
- → What apples hold up when frying?
Go for Granny Smiths, Gala, or Golden Delicious. They stay firm and cook perfectly.
- → Can I swap the batter for mix?
Absolutely! Grab some pancake mix and lighten it with extra milk. Brands like Krusteaz work great.
- → How do I check if the oil’s hot enough?
A digital thermometer is your best friend. Aim for 365°F—don’t go too high or low, or it’ll mess with the texture.
- → Are leftovers good warmed up?
Yep, just pop them in the microwave for a bit. They’re awesome as a next-day breakfast.
- → Why take out the apple cores?
Skipping the cores helps the apples cook evenly and gives you those perfect rings. Save the bits for munching or other dishes.