Apple Fritter Rings made with a pancake batter without yeast come together in just a few minutes and are the perfect sweet treat to end a meal or breakfast for kids who love donuts.
There isn’t anything fancy about these Apple Fritter Rings or how you make them. I used a set of round biscuit cutters to punch out the circles but you can just as easily use a couple of glasses in varying widths to punch out the rings. Or, if you have a steady hand, go ahead and cut out the circles with a small paring knife, with the dough frying around it no one is going to notice that your circles aren’t totally perfect.
The batter for this Apple Fritter Rings doesn’t even have to be fried if you would prefer to put it on the griddle to make a healthier breakfast option. A similar recipe was made on The Chew by Carla Hall though she used a pre-made pancake mix. If you want to dip a regular pancake batter with apple rings you can use my Classic Pantry Pancakes recipe or if you want something with a ton more flavor you can use my Cinnamon Roll Pancakes batter.
When you’re frying these rings just make sure you hold up the ring in the oil for a couple of seconds before letting it drop to the bottom of the pan. This will prevent the dough from sticking to the bottom.
Biscuit Cutter Rings: Easy to pop out the apple rings with these biscuit/cookie cutters. They also have one side scalloped for fancier cutouts too.
Deep Fry Oil Thermometer: Makes it a breeze to know you’re frying at the right temperature.
Cast Iron Dutch Oven: Holds in heat well and is the perfect pot for deep frying, won’t burn or scorch the bottom and no non-stick coating to leech into foods and you can’t beat the price!
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups buttermilk
- 6 apples Fuji or Grannysmith
- Canola oil for frying
- Preheat a heavy bottomed pot over medium heat and using a thermometer heat the canola oil to 350 degrees.
- In a bowl, add the flour, baking powder, nutmeg, cinnamon, sugar and salt.
- Add in the the egg and buttermilk and whisk until just combined.
- Using the biscuit cutters, cut out rings of apples in varying sizes and dip them into the batter.
- Carefully lift the rings out the batter and let them drip off any excess batter.
- Slowly place them into the oil and let them cook on both sides until browned. The fritters will be soft and chewy thanks to the pancake batter and moisture in the apples.
- Serve immediately with a dusting of powdered sugar and cinnamon if desired.