These apple rings in beer batter with cinnamon sugar are an absolute treat! They are both a delicious dessert and a nice main course. They only take max. 30 minutes from scratch and are a really yummy recipe for fall.
Apple rings or as we have always said as kids “Bochane Epferadln” were and are always in great demand in our house. They are quick and easy to make and still it feels a little special every time they are on the table.
For the beer batter you have to put all ingredients in a bowl and mix them together. After you pulled them through the dough you let them bake in oil for about 5-6 minutes. That was the whole magic. You see- very, very uncomplicated and simple.
By the way, the alcohol in the beer evaporates when you deep-fry it. The beer gives the dough a good taste and makes it “fluffy”.
The apple rings in beer batter itself are not really sweet. There’s no sugar in the batter and, depending on the type, the apples are more sour than sweet.
Freshly baked they are therefore turned in a mixture of cinnamon and sugar and this is where the magic happens. They taste SOOO irresistibly delicious. The sugar makes the rings not only sweet but every bite a little more crunchy as well.
YUHUHUMMM!
They are best served fresh and still warm.
The apple rings in beer batter can also be kept in the refrigerator. Before eating, just put them in the oven for 5-7 minutes at about 120°C. That way they taste as fresh.
You want more apple recipes? This way!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 1/2 cup beer
- 1/4 cup milk
- 1 2/3 cups all-purpose flour
- 2 medium organic eggs
- 1/2 tsp salt
- 2-3 medium apples
- flour to dust
- 1 1/4 cup neutral oil
- 1/2 cup brown sugar
- 1 tsp cinnamon
Ingredients
beer batter
Also
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- For the batter, put all ingredients in a bowl and mix well with a whisk. Set aside for 15 minutes.
- Meanwhile, wash and dry the apples and remove the seeds with a corer. Cut into slices of about 5 mm thickness. They do not need to be peeled, unless the skin is very thick.
- Pour the oil into a medium sized pot (it should be at least 3-4 cm high, otherwise add more) and heat it on medium-high. Dust the apple slices on both sides in the flour (that way the dough holds well).
- Dip the apple rings into the dough and immediately afterwards carefully put them into the hot oil. After about 2-3 minutes turn them over and bake for another 2-3 minutes until both sides are golden brown.
- Drain on a plate lined with kitchen roll. Then turn the rings into cinnamon sugar. Enjoy still warm!
- If the apple rings are frozen or kept in the refrigerator, put into the oven for a few minutes and turn them into cinnamon sugar before eating.