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When autumn rolls around and apples hit their peak, I whip up these addictive apple rings. The real wonder happens as sizzling oil turns basic pancake batter into a crispy golden shell wrapped around soft apple pieces. Top it off with a heavy sprinkle of cinnamon sugar and you're in heaven. My house fills with amazing smells that take me back to fall festivals and cool mornings.
Easy But Amazing
What I adore about these apple rings is how they need just a handful of stuff I already have. Using pancake mix makes them super easy, and you can get them ready ahead for rushed mornings. I often cook extra because they vanish in no time, especially when my kids catch a whiff of them frying.
What You'll Need
- 4 large baking apples: Honeycrisp are my go-to for their sweet-tart mix, but you can't go wrong with Granny Smith either. Just make sure you pick firm ones that won't fall apart.
- 2 cups pancake mix plus water: Any brand does the job, or try my made-from-scratch version. You want the mix to stick to your finger without being runny.
- Cinnamon sugar mixture: Combine 1/3 cup sugar with a whole teaspoon of cinnamon. You might want to make more since you'll be using plenty.
- Oil for frying: Vegetable oil works great, though coconut oil adds a nice twist.
Time to Cook
- Cut Your Apples
- Slice the apples into quarter-inch rings and remove the middle parts. Dry them completely with paper towels.
- Dip in Batter
- Dunk each ring in the pancake mixture. Let excess batter drip off for an even layer.
- Start Frying
- Heat your oil to around 365 degrees. Cook the rings until they're golden brown, about 1-2 minutes each side.
- Add Sugar Coating
- Roll the hot rings in cinnamon sugar right away. The heat helps the sweet mixture stick perfectly.
Handy Tips
Grab a candy thermometer to nail the frying temp every time. If your batter's too thick, add a bit more water until it drips smoothly from a spoon. I find using a smaller pot saves oil and makes cleanup way easier.
Keeping Extras
Got leftovers? Put them in the fridge and they'll stay good for a few days. When you're ready for more, toss them in an air fryer for two minutes or warm them quickly in the microwave. They'll crisp up again like they're fresh made.
Fresh From The Orchard
These taste even better with apples you've just picked yourself from a nearby farm. Fall weekends work perfectly for orchard trips. Try to find Cortland or Stayman Winesap varieties – they fry up wonderfully and have just enough tang.
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Frequently Asked Questions
- → Which apples should I pick?
Grab firm varieties like Granny Smith, Gala, or Golden Delicious since they hold up when cooking.
- → Can I swap batter for pancake mix?
You sure can! Thin boxed pancake mix with more milk. Krusteaz works great for this shortcut.
- → How do I tell the oil’s ready?
A thermometer is your best friend here. Look for 365°F for the right frying temp. Too hot or cold can mess things up.
- → Can I warm these up later?
Definitely! Pop them in the microwave for a quick reheat. They’re great as breakfast leftovers, too.
- → Why take out the core?
This trick helps them cook evenly and creates the cool ring shape. Bonus: the cores make a good snack!