Cider Battered Apple Rings

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.

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