Battered Apple Rings
Prep. Time
15 minutes
Cook Time
15 minutes
Servings
10 rings
Difficulty
Easy
Nut-Free, Soy-Free, dairy-free, egg-free
This recipe started as a way to use up apples, and now it’s something we make both at home and on the road. The batter is quick, the rings fry in minutes, and you don’t need special tools—just a skillet with oil. Battered fried apple rings work in a full kitchen or on a camp stove, which makes them a handy dessert or snack while traveling. The apples turn soft inside, the coating crisps up outside, and they’re best eaten hot, with a little sugar or glaze if you want.
Ingredients
2 crisp apples, any kind
1 cup (4oz/120g) all-purpose flour
1 tsp baking powder
1 and 1/3 cups (5oz/150g) plant-based milk
1 tbsp flaxseed meal
1 tbsp apple vinegar
For coating the fried apple rings
1/3 cup granulated sugar
1 tsp cinnamon powder
Instructions
Handling the Apples
If you have an apple corer, it'll make your life easier with this recipe. Otherwise, use a sharp thin knife to take the apple's core out carefully, so the apple doesn't break.
Cut the apple to 1-inch rings (with the peel).
Preheat a skillet to medium, and pour cooking oil to about 1-inch height.
Making the Batter
In a mixing bowl, bring together the flour and baking powder.
In a measuring cup, mix the milk with flaxseed meal and vinegar until the texture becomes thicker.
Pour the flax mix onto the bowl, and sift until consistent.
Frying the Apples
Dip each apple ring in the batter until completely covered. Let the residual batter drip to the bowl, and lay it on the hot skillet.
Fry for 2 minutes, or until golden, and flip to fry the apple ring on the other side.
Remove the apple rings from the skillet and onto paper towels to absorb residual oil.
In a small bowl, mix the sugar and cinammon until fully combined, and dip the fried apple rings while they are still warm, to cover them with the sugar mixture.
Serve warm!
Notes
Apples I've tried in this recipe include Fuji and gala. Pink lady and Smith should also be a good fit here.
For a soy-free option, choose a soy-free plant-based milk.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!