These are a cross between an apple fritter and a cinnamon-sugar coated donut!
Scott and I visited Rome and Ellijay, Georgia last year and brought back these yummy apples. We decided we would come back and visit Ellijay, Georgia this October during the Apple Festival. I can’t wait! Apple Slushies. Apple Donuts. Apple Cider. Apple Pie. Fresh apples dipped in caramel. Caramel Apples.
These are the apples I brought back from Rome, Georgia. On the right are the showy Cortlands with their deep red color and distinct stripes. They texture inside reminds me of a Rome apple: sweet and juicy but not as crisp as a snacking apple. They hold their shape well in a pie but I have apple butter plans for these guys.
The apple on the cutting board and in the basket to the left are Stayman Winesap. You can hear the crunch across the room when you bite into them! These are perfect to go in my husband and son’s lunches.
Other than just biting right into the apples and enjoying them on the way home, the first thing I made with them is Fried Cinnamon-Sugar Apple Rings. They are so easy and to make them even easier, use this shortcut– make them with store-bought pancake mix instead of the batter in the recipe.
If you happen to have any leftover apple rings, save them to heat in the microwave the next morning for breakfast!
- Vegetable oil or shortening
- 4 medium-size apples
- 1/2 cup sugar plus 2 tablespoons divided
- 1 teaspoon ground cinnamon plus 1/4 teaspoon divided
- 1 large egg
- 1/2 teaspoon vanilla optional-but I always opt in
- 3/4 cup 2% or whole milk
- 1 cup all-purpose flour plus 2 tablespoons
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Pour oil in a large cast iron skillet or heavy saucepan to a depth of at least 1 inch. Heat to 365° over medium-high heat.
Meanwhile, slice apples crosswise into 1/4-inch thick slices. Using a small circle cookie cutter remove center of apple so there’s about 3/8-inch apple remaining. Don’t throw away the centers! Remove the core/seeds and chop them up in chicken salad or eat as a healthy snack (tomorrow after you’ve eaten the fried apples today!)
In a small bowl, combine 1/3 cup sugar and 1 teaspoon cinnamon for coating apple rings.
In a medium bowl, whisk egg lightly; gradually add milk. Add flour; top with 2 tablespoons sugar, baking powder and salt. Whisk dry ingredients together lightly on top of milk, then dig in and whisk all together. I just saved you a bowl to mix dry ingredients together.
Check your oil to see if it’s 365°. I like to use a digital thermometer. Using tongs, dip apple rings in batter, allowing excess to drip back in bowl. Fry 3 or four at a time 1 to 2 minutes or just until golden. Let drain on paper towels 1 minute; dredge them in then cinnamon sugar mixture and turn over with tongs to coat well. Eat warm while the outside is at it’s best but I save them and warm them in the microwave the next day for breakfast.
Shortcut: Dip them in pancake batter from the box and purchase cinnamon sugar.