cinnamon apple rings
- for the apple rings
- 4 large apples (I used gala)
- 1 cup flour
- ¼ teaspoon baking powder
- 2 tablespoons sugar
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- 1 large egg, beaten
- 1 cup buttermilk
- vegetable oil for frying
- for the cinnamon sugar topping
- ⅓ cup sugar
- 2 teaspoons cinnamon
- In a large bowl, combine the flour, baking powder, sugar, salt and ⅛ teaspoon cinnamon. Set aside.
- In a small bowl combine the egg and buttermilk. In a third dish, make your cinnamon-sugar topping by combining the ⅓ cup sugar and 2 teaspoons cinnamon. Set that aside too.
- Next, slice the apples into ¼-inch thick slices, and use circle biscuit cutters in graduated sizes to make rings out of each slice. Discard the center circles containing the apple core.
- Pat the apple rings down with a paper towel to remove excess moisture.
- Heat the oil in a frying pan over medium heat to 350°F.
- Combine the contents of the first and second dishes as the oil warms up. This will be your batter.
- Dip the apple rings in and out of the batter one at a time, removing any dripping excess by tapping the rings against the side of the bowl.
- Fry the rings in small batches, turning them to ensure browning on both sides.
- Once the rings are golden and crispy, transfer them to a plate lined with paper towel for a few seconds.
- Quickly transfer the apple rings, one by one, into the cinnamon-sugar mixture and coat evenly.
- Transfer to a wire rack and serve warm.