Beer-Battered Apple Rings

Thin slices of fresh fall apples, coated in a beer batter and fried until golden. I don’t think there’s any better way to enjoy apples than Beer-Battered Apple Rings.

Just about anything tastes good when fried and apples are no exception. Coated in beer batter and dusted with cinnamon sugar, there is no more perfect fried food for fall.

I used a combination of Gala apples and Granny Smith apples and I liked the taste of the Gala ones better. Which is no surprise because I like them better in general. I didn’t peel my apples, but it is probably preferable to do so. If the skin doesn’t soften up enough, it won’t be a easy to bite into as the rest of the apple.

You want to make sure the oil is the right temperature and this is easiest done by attaching a candy thermometer to the edge of the pot. I like to do most of my frying in a Dutch oven. Heat the oil to 375 degrees. When you add the apple slices (only do about 4 at a time) the temperature will drop some which is OK. Just try not to let it go below 350.

Beer-Battered Apple Rings are best eaten immediately while still warm. I think the more sugar they’re sprinkled with, the better. They would also be great dipped in some caramel sauce.