Pregistry’s Friday Recipe: Fried Apple “Doughnuts” 

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Fall means sweaters, hay rides and apple picking. 

And so. Many. Apples. 

If you’ve made your fill of applesauce, apple pie and apple butter, we suggest making a batch of these delicious apple “doughnuts”! 

 These fried apple rings are easy to make with just a few simple ingredients, and the slightly tart slices are a perfect complement to the cinnamon-sugar coating. 

These are best eaten right away, which we don’t think will be a problem! 

 Fried Apple “Doughnuts”: 

  • 2 cups vegetable or canola oil 
  • 1/2 cup + 2 tablepsoons granulated sugar, divided 
  • 1 teaspoon cinnamon, divided 
  • 1 egg 
  • 1 cup buttermilk (or 1 cup milk mixed with 1 teaspoon lemon juice; let sit for 10 minutes) 
  • 1 cup flour 
  • 1/2 teaspoon baking powder 
  • 1/2 teaspoon salt 
  • 4 – 5 Macintosh apples 

Stir the 1/2 cup of sugar with 1/2 teaspoon of the cinnamon in a shallow plate; set aside.

Heat the oil in a large pan or skillet to 350 degrees (No thermometer? Place an unpopped popcorn kernel in the oil. When it pops the oil is ready!). 

While the oil is heating prepare the apples and batter: whisk the egg and buttermilk in a small bowl. Combine the flour, 2 tablespoons of sugar, 1/2 teaspoon of cinnamon, baking powder and salt in a medium bowl. Add the egg/buttermilk mixture and whisk till blended (a few lumps are fine). 

Trim and core the apples, and cut into thick slices. If you don’t have an apple corer slice them and remove the cores with a small cookie cutter, a pastry tip or even a paring knife. 

Dip the apple slices into the batter, allowing the excess to drip off. Place in the hot oil and fry till golden brown on both sides. Transfer to a wire rack set over a baking sheet. When cool enough to handle, coat the slices in the cinnamon-sugar. Serve immediately.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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