apple fritter rings

Every year for my dog’s birthday I throw a brunch. It’s just a nice excuse to have people over, cook up some great food, and catch up. Perfect. I’d found this recipe for apple fritter rings in Martha Stewart’s Everyday magazine around the holidays and had been waiting to try it.

I learned how to core an apple by hand (not hard – just takes a bit of time and patience). I also learned that an apron with bubbling oil is a wise choice (ooops) and that coated fried apples? Kind of amazing. One friend said I’d brought the county fair to my apartment in Brooklyn. Yes!

In Mid-Fry

In Mid-Fry


  • 1/2 cup plus 2 tablespoons sugar
  • 3/4 teaspoon group cinnamon
  • 2 cups buttermilk
  • 4 teaspoons vegetable oil plus 2 cups for frying
  • 2 large eggs lightly beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 4 medium tart apples – cored, peeled, & cut info 1/2 inch thick rings

In a medium bowl, combine 1/2 cup sugar and the cinnamon. In a separate medium bowl, whisk together the buttermilk, 4 teaspoons oil, and eggs. Slowly stir in the flour, 2 tablespoons of sugar, baking powder, and salt.

In a large, heavy, high-walled skillet (I used a tall cast iron one), heat 2 cups oil until it registers 375 degrees on a deep fat or candy thermometer. You’ll know it’s there because it’ll rapidly boil once you drop the batter in.

In batches, coat the apple rings in the batter and fry them until they’re a golden brown. This will vary a bit but should be around 4 minutes per batch, with you flipping the apples midway through the cook time.

Transfer the apples to a towel-lined plate or baking sheet to drain. Toss them in the cinnamon-sugar mixture and serve. Yields about 20.


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