These Apple Fritter Rings are a playful twist on the classic apple fritter from the donut shop — think of them as a sweet, cinnamon-kissed version of an onion ring. They shine in autumn when apples are at their peak, but they’re a delicious treat any time of year.
5 STAR REVIEWS
Julie says, “These were so delicious omg!!”
Gerry says, “The apple fritter rings turned out perfect. Crispy, tender and delicious. Quick and really easy to make. I’ll be making these often.”
Jeanette says, “There’s just two of us so I halved the recipe. Good thing because I’m certain we would have eaten all of them!”
I got married in an apple orchard — it was magical. Every year we try to visit before the season ends so I can stock up on apple cider, cider donuts, and apples. At home I often make slow-cooker applesauce, apple butter, and these Apple Fritter Rings. They’re tender inside with a crisp cinnamon-sugar coating and always disappear fast. If you don’t have fresh apples, canned pineapple rings can be used as an alternative for pineapple fritter rings.
Helpful Tips
- Type of apples. Use any apple you like, though Honeycrisp, Pink Lady, Gala, or Fuji are ideal for sweetness and texture. Granny Smith is tart but can work if you prefer tangy bites. Peeling is optional.
- Dry the apples completely. Pat apple slices dry with paper towels before dipping so the batter adheres well.
- Making the inner hole. Use a small apple corer, a tiny cookie cutter, or the rim of a glass to remove the core. You can make the center hole small or wider depending on preference.
- Keep oil at 350°F. Maintain 350°F while frying. Too hot and the fritters burn; too cool and they won’t crisp properly.
- Don’t overcrowd the pan. Fry only a few rings at a time to avoid steam and ensure a golden, crispy exterior.
- Pancake batter option. Ready-made pancake batter can be used in a pinch, but this homemade batter offers better flavor and texture.
Apple Fritter Rings
Ingredients
APPLES
- 4 large apples
FOR THE BATTER
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1 teaspoon vanilla
- 1 & 1/4 cups buttermilk (or 3/4 cup whole milk)
FOR FRYING
- vegetable oil
FOR THE CINNAMON-SUGAR COATING
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
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Line a baking sheet with paper towels; set aside.
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Slice the apples into 1/4-inch-thick rounds. Remove and discard the center core of each slice with a small cookie cutter or apple corer. Pat the slices dry.
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In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Stir in the beaten egg, vanilla, and buttermilk until just combined; batter should be thick.
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Add about 2 inches of oil to a large heavy-bottomed pan and heat over medium until it reaches 350°F (175°C).
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Dip each apple ring into the batter, letting excess drip off. Carefully lower rings into the oil and fry 3–4 at a time without letting them touch, about 1–2 minutes per side, or until golden. Maintain oil temperature between batches.
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Transfer cooked rings to the paper towels to drain.
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Repeat with remaining apple slices.
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While still warm, toss the rings in the cinnamon-sugar mixture to coat.
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Serve immediately and enjoy.
Video
Notes
Type of apples. Any variety will work, but Honeycrisp, Pink Lady, Gala, or Fuji are preferred for their sweet flavor and crisp texture. Peeling is optional.
Calorie calculation. The nutrition listed is an estimate per ring and does not account for oil absorbed during frying. A rough estimate adds about 1/2 tablespoon of oil per ring (≈62 calories), which would increase the total.
Air fryer. This batter-based recipe doesn’t lend itself well to air-frying. You can, however, air-fry plain apple rings coated in cinnamon-sugar or a dry spice cake mix for a healthier alternative.
Helpful tips and reheating. See the article’s tips for drying slices, maintaining oil temperature, and reheating leftovers to restore crispness.
Nutrition
| Carbohydrates: 14 g
| Protein: 1 g
| Fat: 0.5 g
Nutritional information is an estimate and can vary based on ingredients and preparation. If precise numbers are important, calculate them using your specific products.
How To Make Apple Fritter Rings Step By Step
- Slice the apples. Cut 4 large apples into 1/4-inch-thick rounds.
- Remove the core. Use a small cookie cutter or corer to remove the center from each slice.
- Make the batter. Whisk together 1 cup flour, 2 tablespoons sugar, 1/4 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Add 1 beaten egg, 1 & 1/4 cups buttermilk, and 1 teaspoon vanilla; stir until just combined.
- Heat the oil. Add about 2 inches of oil to a large heavy pot and heat to 350°F.
- Dip apples. Coat each ring in batter, shaking off excess.
- Fry the rings. Carefully lower rings into the oil and fry 3–4 at a time for about 1 minute per side, until golden. Drain on paper towels.
- Coat in cinnamon-sugar. While warm, toss the rings in a mixture of 1/3 cup sugar and 2 teaspoons cinnamon.
- Serve warm. Enjoy immediately while crisp and hot.
Making Ahead and Proper Storage
- Batter ahead? Use the batter within an hour. Baking powder reacts quickly, so the batter thins out and loses lift if left much longer.
- Keeping them warm. If serving in batches, place finished rings on paper towel–lined baking sheets and hold in a 225°F oven until all are fried. Then toss in cinnamon-sugar just before serving.
- Storing leftovers. Best enjoyed fresh, but you can refrigerate cooled fritter rings in a shallow airtight container for up to 3 days. Reheat in a 350°F oven for about 5 minutes or in an air fryer until crisp.
More Apple Desserts:
- Apple Crisp
- Apple Cobbler
- Caramel Apple Sheet Cake
- Easy Apple Pie
- Easy Apple Dumplings
I hope you enjoy this easy, delicious recipe — if you make it, please leave a review below!
