Cider Glazed Apple Fritter Rings

Apple fritter rings borrow the carnival spirit of classic American fair sweets, turning thick orchard slices into golden fried rings. A reduced cider glaze and warm cinnamon batter give them a bright fall finish without the usual doughy center.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 5g protein
• 62g carbs
• 18g fat
• 3g fiber

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Ingredients

• 3 large firm baking apples
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 large egg
• 3/4 cup apple cider
• 1 tsp vanilla extract
• 5 cups neutral oil for frying
• 1 1/2 cups powdered sugar
• 3 tbsp reduced apple cider for glaze
• 1 pinch pinch of nutmeg

Instructions

1. 1Core the apples and slice them into thick crosswise rings, then pat the rings thoroughly dry so the batter will cling.
2. 2In a wide bowl whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined.
3. 3In a separate bowl beat the egg with apple cider and vanilla, then pour the wet mixture into the dry ingredients and stir just until a thick batter forms.
4. 4Heat the oil in a deep heavy pot to 350°F, keeping a thermometer clipped so the temperature stays consistent.
5. 5Dip each apple ring into the batter, letting excess drip off, then carefully lower into the hot oil.
6. 6Fry the rings in small batches, turning once, until the batter is deep golden and crisp and the apple inside is tender.
7. 7Lift the fritters with a slotted spoon onto a wire rack set over paper towels to drain while still hot.
8. 8For the glaze, whisk powdered sugar with the reduced cider until smooth and slightly thick yet pourable.
9. 9While the fritter rings are still warm, spoon or drizzle the cider glaze generously over the tops so it sets into a shiny coat.
10. 10Let the glaze firm for a few minutes, then serve the rings stacked or fanned out so the fried dough and apple show clearly.