Apple rings are the onion rings of the dessert world. And this recipe makes me happy when apple season comes!
love crave worship daydream about onion rings. They are one of my very most favorite guilty pleasures. In fact, when choosing a burger joint, I always choose the one with the best onion rings. Burgers are burgers, but onions rings, well . . . they are a culinary wonder.
If you own a set of varying size biscuit cutters use them to make these rings by cutting the apple slices into rings of different shapes. If you don’t, just core the apples and slice in 1/4 inch slices.
Make sure you peel the apples first before starting, because the batter won’t stick to the apple peel. Then dip and fry. You must watch closely, so the rings don’t cook too quickly, but really, that’s the only tricky part.
Drizzle with your favorite syrup or warm caramel sauce. Then, just sit back and wait for the OOOooohs and AAAaaahs.
Happy Apple Season, Everyone!
— posted by Donna
One important tip: Don’t skip the apple peeling step!!! YOU MUST PEEL THE APPLES. If you leave the peel on the apples, the batter won’t stick to them while cooking in hot oil. (Trust me on this – I learned the hard way! – it will be a disaster!)
Just slice the apple into 1/2 inch slices.
Then, make the rings by using biscuit or cookie cutters of different sizes.
Then, just dip into batter and fry just like you would onion rings!
DESSERT APPLE RINGS
Total time: 40 to 50 minutes
Serves 4 to 6.
1 large egg
1 cup water
1 tablespoon pumpkin pie spice ( I like Penzey’s)
Pinch of salt
1 cup all purpose flour
1/4 teaspoon salt
6 large Granny Smith apples, peeled
Vegetable oil for frying
Cinnamon sugar for garnish
Cinnamon Cream Dipping sauce, warmed, Recipe Follows – OR use any caramel sauce
Whisk egg until frothy and then whisk in water, spice and salt. Whisk in flour and salt and let sit while slicing apples. (Don’t worry – batter will be very thin – purposely..)
Slice peeled apples into 1/2 inch thick slices across the apple’s diameter (you will get about 4 slices per apple). Using varying sized biscuit cutters, cut “rings” out of apple slices so that the rings are a little thicker than 1/4 inch each, discarding smallest circle containing core.
Heat oil to 350 degrees. (Caution: Don’t let oil get too hot – your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.)
Dip apple rings into batter, letting excess drip off. Cook in oil in small batches, turning frequently to monitor browning. When the rings turn golden brown, remove to a plate and while still hot sprinkle generously with cinnamon sugar. Serve immediately with warm drizzled caramel sauce. Makes 16 apple rings – serves 4 to 6.
CINNAMON CREAM SYRUP
In a small saucepan, combine 1 cup sugar, 1/2 cup corn syrup and 1/2 teaspoon cinnamon. Bring to a boil, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in 1/2 cup evaporated milk. Serve warm.
A few other brave bloggers have done apple rings, too: