For the apple rings;
4 large apples
1 C flour
1/4 tsp baking powder
2 Tbsp sugar
1/4 tsp salt
1/8 tsp cinnamon
1 large egg, beaten
1 C buttermilk
vegetable oil for frying (or a deep fryer)
For cinnamon/sugar topping;
1/3 C sugar
2 tsp cinnamon
In a large bowl, combine flour, baking powder, sugar, salt, and cinnamon. Set aside.
In a small bowl, combine egg and buttermilk. Mix well. Set aside.
In a third dish, combine sugar and cinnamon. Set aside also.
Slice apples into 1/4 inch thick slices, working top to bottom or bottom to top.
Use circle biscuit cutters in graduated sizes to make rings out of each slice.
Discard the center circles containing the apple core.
Pat the apple rings with a paper towel to remove excess moisture.
Heat the oil in a frying pan over medium heat to 350 F degrees (or fryer).
Combine the contents of the first and second dishes to make a batter.
Dip apple rings in batter.
Fry the rings in small batches, turning them to ensure browning on both sides.
Once the rings are golden and crispy, transfer them to a plate lined with paper towel for a few seconds.
Quickly transfer the apple rings, one by one, into the cinnamon-sugar mixture and coat evenly.
Transfer to a wire rack and serve warm.
*** Apples can go a long way in the recipe, so if you don't get to all 4 apples, don't worry. Make as much, or as little, as you like.
Tip: Cool the apple rings on a cooling rack, not on a plate. The heat from the apple rings will cause the plate to get steamy and wet, increasing the odds of soggy apple rings. Keeping the rings on a cooling rack lets the air circulate, keeping the rings crispier for longer.