Crispy Maple Cinnamon Apple Rings: A Sweet and Tart Fall Treat with a Healthier Twist
Albert Wood
Crispy Maple Cinnamon Apple Rings: A Sweet and Tart Fall Treat with a Healthier Twist
Al Wood
Ingredients
- 2 large apples (Granny Smith, Cortland, or Honeycrisp are great choices)
- 1 cup all-purpose flour
- 1 tablespoon Wood’s maple sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1 egg
- 1 teaspoon vanilla extract
- Vegetable oil (for frying-I prefer Crisco shortening)
- ½ cup Wood’s Vermont Maple Sugar mixed with 1 tablespoon Cinnamon (optional for dusting)
Directions
Granny Smith, Cortland, or Honeycrisp apples are ideal because of their tartness and crisp texture.
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- Start by washing the apples thoroughly.
- Using an apple corer or a small knife, remove the core from each apple.
- Slice the apples into rings about ¼ inch thick.
- Pat the apple slices dry with a paper towel to remove excess moisture.
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- In a large mixing bowl, whisk together the flour, maple sugar, cinnamon, baking powder, and salt.
- Whisk together the milk, egg, and vanilla extract in a separate bowl.
- Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter.
- The batter should be thick enough to coat the apples. If it’s too thick, add a bit more milk; if it’s too thin, add a little more flour.
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- Add enough shortening or oil to about 2 inches in your frying pan or skillet.
- Heat over medium heat until it reaches 350°F. You can test the oil by dropping a little batter into it; if it sizzles and floats to the top, the oil is ready.
- Ensure the shortening/oil frying temperature is hot enough (around 350°F). If it is too cool, the batter will absorb too much grease, making the rings greasy. If it’s too hot, the rings will brown too quickly without cooking the apples inside.
- Dip each apple ring into the batter, ensuring it’s fully coated.
- Carefully place the coated apple rings into the hot oil, frying a few at a time. Frying the apple rings in small batches avoids overcrowding the pan, which can lower the shortening or oil temperature and lead to uneven cooking.
- Fry the rings for about 2-3 minutes on each side or until golden brown and crispy.
- Use tongs or a slotted spoon to remove the apple rings from the oil and place them on paper towels to drain excess oil.
- Once all the apple rings are fried, sprinkle them with cinnamon mixed with maple sugar if desired.
- Serve the apple rings warm, either on their own or with a dipping sauce like caramel or whipped cream.