📋 Instructions

1. 1Prep the apples — Wash and dry the apples, then slice them crosswise into 1/4-inch-thick rounds. Use a small round cutter or a paring knife to remove the core from each slice, leaving a neat ring. Pat the slices dry with paper towels.
2. 2Make the cinnamon sugar — Stir 1/3 cup (65g) granulated sugar with 1 tbsp ground cinnamon in a shallow bowl and set it near your frying station. This is your finishing coating, so keep it within arm's reach.
3. 3Whisk the batter — In a medium bowl, whisk 1 cup (125g) flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt. Add 3/4 cup (180ml) milk and 1 egg, then whisk just until smooth, about 20 seconds. The batter should coat the back of a spoon; add a splash more milk if it is thick.
4. 4Heat the oil — Pour 1/2 cup (120ml) neutral oil into a large heavy skillet and heat over medium heat to 350°F (175°C), about 4 to 5 minutes. A drop of batter should sizzle and float when the oil is ready.
5. 5Dip the apple rings — Working with a few slices at a time, dip each apple ring into the batter, letting the excess drip back into the bowl. Coat both sides evenly but do not let the batter sit and pool in the center hole.
6. 6Fry until golden — Carefully lower the coated rings into the hot oil, leaving space between them. Fry for 2 to 3 minutes per side, until the edges are deep golden brown and the batter looks puffed and crisp. Work in batches of 4 to 5 rings.
7. 7Coat in cinnamon sugar — Lift the rings out with a slotted spatula and drain briefly on paper towels, about 30 seconds. While still warm, press each ring into the cinnamon sugar on both sides and set on a wire rack.
8. 8Serve warm — Pile the rings on a platter and serve warm, with vanilla ice cream, whipped cream, or a drizzle of maple syrup. They are best within 20 minutes of frying.