Sunday, September 25, 2011

Apple Fritter Rings

Thin rings of apples are dipped into a sweetly seasoned cinnamon and nutmeg batter and then fried. Best served hot!

Apple Fritter Rings

Yay, it's apple season! Well, it's at least the beginning of apple season and you'd know it too if you follow any food blogs because apple recipes have been in abundance around the net. I love apples in cake, cobbler, in pie, baked, even simply sliced up and dipped in peanut butter - a treat I can certainly get easily carried away with.

Fritters are a fun way to enjoy apples for a change too, and while there are a couple of ways to make them, I especially love them fried in rings like this. I also love them in a drop style, deep fried fritter, similar to my corn fritters - those I'll do next.

They're super quick to make and really feature the apple when done in rings like this though. Once you've peeled and cored the apples, you slice them into thin rings and simply dip the rings into a very simple batter. I like the batter a bit more on the thin side, but if you prefer more puff to your fritter, just use less buttermilk or milk to form a thick wet batter.

I used my deep fryer, but these are very easily done in a skillet on the stove also.  Don't they just look like little apple donuts in that fryer?

Once fried, the batter is tender and soft, so don't expect crunchy here, and while the apples do cook, they still retain a little bit of bite to them. These are great on their own, sprinkled with granulated sugar, cinnamon sugar, or a dusting of powdered sugar. They are best warm, so eat them right away.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!


Recipe: Apple Fritter Rings

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 2 dozen

  • 4 to 5 apples, peeled, cored and sliced about 1/4 inch thick
  • 1 cup of self rising flour
  • 1/2 tablespoon of granulated sugar
  • 1 teaspoon of ground cinnamon
  • Pinch of fresh grated nutmeg
  • Pinch of kosher salt
  • 1 cup of buttermilk or whole milk
  • 1 egg, beaten
  • Cinnamon sugar or powdered sugar, to dust

Heat about an inch of canola oil in a heavy skillet over medium high heat, or preheat a deep fryer to 375 degrees.

Whisk together all of the dry ingredients until mixed well. Add the buttermilk and egg; combine well.  Working in batches, dip each apple slice into the batter, let the excess drip off and place into the oil.  Don't overcrowd the skillet or fryer. Cook until browned about a minute or so, turn and brown the other side.  Transfer to a rack to drain and sprinkle generously with granulated sugar, cinnamon sugar or powdered sugar.  Serve immediately.

Tip: To minimize browning on apples while you are cutting them, hold them in a solution of 3 parts water to 1 part lemon juice. Drain well and pat dry. If you prefer more puff to your fritter, just use less buttermilk or milk to form a thicker wet batter. If substituting all purpose flour - add 1-1/2 teaspoons baking powder and increase salt slightly to 1/8 teaspoon.

Note: Good sweet-tart apples to consider are Granny Smith, Jonathan, McIntosh, Rome and Gala.

Variations: Use this batter for thinly sliced fresh or well drained canned peaches or pears, bananas, halved or quartered and cut crossways, or  pineapple spears or slices.


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©Deep South Dish
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Posted by on September 25, 2011

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