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This sweet treat was one of the first things I ever learned to cook on my own. Apple rings dipped in a simple pancake-style batter and fried until golden are both nostalgic and irresistibly good. They’re perfect for breakfast or a cozy dessert and bring back memories of crisp autumn days and powdered sugar-dusted fingers.
I grew up making these with my grandmother on rainy afternoons. We’d use a soda bottle cap to core the apples and dust them generously with powdered sugar before sneaking one off the plate.
Ingredients
- Wheat flour: provides structure and helps the batter coat the apples properly
- Egg: binds the batter and adds richness
- Milk: brings fluidity for a smooth consistency
- Granulated sugar: lightly sweetens the dough
- Vanilla sugar: adds fragrance and subtle depth
- Baking powder: lifts the batter for a fluffy result
- Apples: should be firm like Gala or Granny Smith for best texture
- Frying oil: must be neutral and suitable for high heat
- Icing sugar: is a classic finishing touch that complements the apple flavor
Step-by-Step Instructions
- Mix the Dry Ingredients:
- Sift flour into a medium mixing bowl and stir in baking powder to evenly distribute it
- Combine the Wet Ingredients:
- Pour in the milk then add the egg sugar and vanilla sugar Whisk until the batter is smooth and lump free
- Prepare the Apples:
- Peel the apples and slice into even rounds about half a centimeter thick Use a small cap or corer to remove the center
- Heat the Oil:
- Warm oil in a frying pan over medium heat It should shimmer but not smoke
- Dip and Fry:
- Coat each apple slice in batter then place gently in the hot oil Fry until golden on both sides turning once
- Drain and Finish:
- Remove from pan and place on paper towels to absorb excess oil Dust with icing sugar while still warm
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Storage Tips
Store any leftovers in an airtight container lined with a paper towel to keep them crisp Reheat in the oven for a few minutes to restore texture
Ingredient Substitutions
Lactose free milk works fine in the batter If you don’t have vanilla sugar use a few drops of vanilla extract instead
Serving Suggestions
Pair these apple rings with cinnamon whipped cream or a drizzle of maple syrup They also make a charming addition to a brunch spread
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Cultural Context
This dish is a familiar treat in many Central and Eastern European homes where seasonal fruit desserts are cherished It’s a comfort food passed down through generations
Frequently Asked Questions About Recipes
- → What type of apples work best for apple rings in dough?
Firm apples like Granny Smith, Honeycrisp, or Golden Delicious hold their shape well and offer a sweet-tart balance when fried.
- → Can I make the batter ahead of time?
Yes, the batter can be prepared a few hours in advance and stored in the refrigerator. Stir before using for best consistency.
- → How do I cut the apple rings evenly?
Slice the apples into 0.5 cm thick rounds and use a bottle cap or corer to remove the center and seeds cleanly.
- → What oil is best for frying apple rings?
Neutral oils like sunflower or canola are ideal, as they withstand high heat without adding unwanted flavors.
- → Can I serve these cold or reheat them later?
They're best served warm and fresh, but leftovers can be briefly reheated in an oven to restore crispness.