Traditional fried apple rings coated in a light batter, fried until golden and finished with cinnamon sugar or chopped walnuts.
Published October 10, 2026
In a medium bowl, whisk together the milk, egg, flour, and salt until you have a smooth batter without lumps. Set aside while preparing the apples.
Peel the apples and remove the cores. Cut the apples crosswise into rings approximately 3/8 inch (1 cm) thick.
Place the additional flour in a shallow bowl. Lightly coat each apple ring on both sides with flour. Shake off any excess.
Using two forks, dip each floured apple ring into the prepared batter, making sure it is evenly coated.
Pour enough oil into a large skillet to create a shallow layer and heat over medium heat.
Carefully place the battered apple rings into the hot oil without overcrowding the skillet.
Fry for approximately 2–3 minutes per side, or until the coating is golden brown and the apple inside has softened.
Transfer the fried apple rings to a plate lined with paper towels and allow the excess oil to drain.
Mix the powdered sugar with cinnamon and, if desired, vanilla sugar.
While the apple rings are still warm, dust generously with the cinnamon sugar. For a more traditional variation, sprinkle them with finely chopped walnuts.
Serve warm as a dessert, sweet lunch, or light main dish.
Fried apple rings are best eaten freshly cooked while the coating is still warm and lightly crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a 350°F (175°C) oven or air fryer until warmed through. Microwaving will soften the coating. Freezing is not recommended because the apples and batter can become soft and watery after thawing.
Use firm, slightly tart apples that hold their shape during frying. Granny Smith, Braeburn, Pink Lady, or similar varieties work particularly well. Keep the apple rings close to 3/8 inch (1 cm) thick. Very thin slices can become too soft, while thick slices may remain firm in the center. The light flour coating before dipping the apples into the batter helps the batter adhere to the fruit. Keep the frying temperature moderate. If the oil is too hot, the batter will brown before the apples soften. The original recipe can be served either as a dessert or as a traditional sweet main course.
Yes, but peeling the apples gives the finished rings a softer texture and follows the traditional preparation more closely.
Firm apples with a sweet-tart flavor work best because they soften without completely falling apart.
Yes. Prepare it a few hours ahead, cover, and refrigerate. Whisk it briefly before using.
Absolutely. The walnuts are optional. Cinnamon powdered sugar alone is a traditional and simple finish.
Yes. Vanilla sugar can be mixed with the powdered sugar and cinnamon for additional aroma.
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