Cider Battered Apple Rings

Allow to briefly cool and serve.


Cider Battered Apple Rings


  • 4 firm BCTF apples (Royal Gala, Ambrosia, Fuji, Honeycrisp, or Spartan)
  • 1 cup flour
  • ½ cup powdered sugar
  • ½ cup brown sugar
  • 1 tsp baking powder
  • 2 tbsp cinnamon
  • ½ tsp each ground ginger, cloves, and nutmeg
  • ¼ tsp ground cardamom
  • ½ tsp salt
  • 1/3 cup buttermilk
  • 1/3 cup Broken Ladder Premium Craft Apple Cider*
  • Canola or vegetable oil for frying.
  • * can substitute club soda or apple juice

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  • STEP 1

    Heat 2-3 inches of frying oil in a fondue pot, enamelware dutch oven, or sturdy sauce pan. Use a deep-fry thermometer to keep the temperature between 375°- 400° F.

  • STEP 2

    Thoroughly mix dry ingredients in a large batter bowl. Add cider and buttermilk, fold gently to combine. Batter should be slightly thicker than pancake batter. Add more liquid if necessary.

  • STEP 3

    Peel apples, slice off tops and bottoms. (Use a corer if you have one.) 

  • STEP 4

    Make 3-4 thick slices from each apple: remove the centre core with a round cookie cutter or paring knife.

  • STEP 5

    Working one at a time, dip each apple ring into the batter until completely coated.

  • STEP 6

    Using a chopstick or fondue fork, gently dip the ring into the hot oil.

  • STEP 8

    After 15 seconds, submerge the ring with tongs or slotted utensil.

  • STEP 9

    When the oil starts to bubble and hiss, approximately 2 ½ minutes, remove the ring to a wire rack.

  • STEP 10

    Allow to briefly cool and serve.