Apple Fritter Rings

Fall is in the air!  It’s still 80 degrees here in October, but I can see the leaves turning and the nights are a bit cool.  I think it will even be cool enough for chili this weekend!  Now is also the time to head to the apple orchard.  We visited the Steel Orchard a couple of years ago, and it was so much fun.  The kids really loved seeing how the apples are picked and processed.  You can head to an orchard like we did then or either to your local grocery store.  You will find a great deal on apples there this time of year as well.

Once you get your apples you will definitely want to add this delicious treat to your menu this week.  The recipe calls for Pink Lady apples, but really you can use whatever you have on hand.  Enjoy!

Apple Fritter Rings Recipe with Homemade Caramel Sauce
Recipe Type: dessert
Author: Holly
  • Apple Fritter Rings:
  • 1 C Bisquick
  • 1 egg, room temp
  • 1/2 C whole milk
  • 2 Pink Lady, apples, pared & cored
  • Caramel Sauce:
  • 1 stick unsalted butter
  • 1 C dark brown sugar
  • 2/3 C heavy cream
  • 1 tsp vanilla
  1. Directions for Apple Fritters:
  2. Fill the deep fryer with fresh frying oil. Turn on for it to heat.
  3. Add egg and whole milk in a bowl with the Bisquick. First by using a spoon mix all of the ingredients together.
  4. Whisk to remove any lumps.
  5. Test to see if oil is hot enough by dropping a few small drops of batter into it. After the sizzle and turn brown then your fryer is ready for the apple rings.
  6. Put one apple ring at a time making sure each side is completely coated.
  7. Drop one apple ring at a time. (Our fryer will hold four rings at a time). Watch carefully, when the battered applering begins to turn brown, flip it over to the over side with a fork. Continue to watch so they don’t burn.
  8. Cover a baking sheet with paper towels.
  9. When both sides of the cooked apple rings are done, remove them from the deep fryer and drain on paper towel lined baking sheet.
  10. Allow to cool enough to touch.
  11. Directions for Caramel Sauce:
  12. Melt butter in a double boiler. Add the brown sugar stirring for 2 minutes. Pour in the heavy cream stirring for an additional 2 minutes.
  13. Take off the top half of the double boiler and add the vanilla. Stir well to make sure that the vanilla is blended into the sauce.
  14. Pour into a jar allowing to cool completely.
  15. Store in the refrigerator.