Apple Fritter Rings


Serves: 4-6Prep Time: 10 minutesCook Time: 20 minutes


  • 4 to 5 apples, peeled, cored and sliced about ¼-inch thick
  • 1 cup self-rising flour
  • ½ tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch of fresh-grated nutmeg
  • Pinch of kosher salt
  • 1 cup buttermilk or whole milk
  • 1 egg, beaten

Cinnamon sugar, powdered sugar, or granulated sugar, to dust


 Heat about an inch of canola oil in a heavy skillet over medium-high heat, or preheat a deep fryer to 375 degrees. Whisk together the flour, granulated sugar, cinnamon, nutmeg and salt until mixed well. Add buttermilk and egg; combine well. Working in batches, dip each apple slice into the batter, let the excess drip off and place into the oil. Don’t overcrowd the skillet or fryer. Cook until browned, a minute or so, then (if you’re using a skillet) turn and brown the other side. Transfer to a rack to drain and sprinkle generously with granulated sugar, cinnamon sugar or powdered sugar. Serve immediately.

Tip: To minimize browning on apples while you are cutting them, hold them in a solution of 3 parts water to 1 part lemon juice. Drain well and pat dry. If you prefer more puff to your fritter, just use less buttermilk or milk to form a thicker wet batter. If substituting all-purpose flour, add 1½ teaspoons baking powder and increase salt to 1/8 teaspoon.

Note: Good sweet-tart apples to consider are Granny Smith, Jonathan, McIntosh, Rome and Gala.