Double Dipped Apple Doughnuts
Given the choice between being home and not being home… I’m the girl that always chooses home.
Brooklyn is amazing. San Francisco is delicious. Baltimore is bonkers. Home is my heart. Home is where I keep my jar of Sharpie markers, my clean white sheets with the familiar smell, and my giant mankitten.
Home is also where I keep my fry thermometer and bowl of apples.
Home will come soon… until then, I still have some new sights to put my eyes on. Until then… please enjoy these fried apple things I made.
Imagine what onion rings would taste like if they were made out of apples instead of onions… and then topped with sugar.
Totally easy to imagine, mostly because it’s done and done right here.
I never seem to have much luck with an apple corer. God made apple all wonky and crooked. The core never goes straight down. I use a small, 1-inch circular biscuit cutter to chop the core out of apples.
See there? I just popped the holes out!
The beginning of apple doughnuts!
This is a double battered creation. The first batter is a milky cinnamon sugar batter. This lays the base for the second batter… crispy panko bread crumbs.
The milk batter adds sugar, spice and flavor, the panko bread crumbs keep the doughnuts crispy. Also… anything double battered is inherently awesome.
They look just like onion rings, but they’re dessert!
Ps. I also consider onion rings to be dessert… but maybe that’s just me.
I love to sprinkle these fried apples with powdered sugar, and serve hot out of the fryer. The batter is spiced and crunchy, the apple inside is tender with just a hint of crunch. They’re cooked but still maintain a bit of crunch.
Crispy Apple Doughnuts
makes about 24 rings
For the Panko:
2 cups panko bread crumbs
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
For the Milky Batter:
1 cup flour
2 tablespoons cornstarch
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk (I used 2% milk)
1 large egg
4 Fuji or Granny Smith apples
oil for frying
In a medium bowl, whisk together panko crumbs, sugar, and cinnamon. I like to use my fingers to crush the panko crumbs into a finer breadcrumb. Set aside.
In a medium bowl, whisk together flour, cornstarch, sugar, cinnamon, nutmeg, baking powder, and salt. In a small bowl, whisk together milk and egg. Add the wet mixture to the dry mixture and whisk until no lumps remain. Set aside to rest while you peel and slice the apples.
Peel the apples and slice into about 1/3-inch thick rings. Use a small biscuit cutter to cut out the core. You can also peel the apples and use a apple corer to core the apple before slicing it into rings.
Soak apple slices in milky batter mixture. Set the panko mixture next to the milky batter. Heat a heavy bottom sauce pan with 2-inches of oil to 350 degrees F, measuring heat with a candy/fry thermometer.
When oil has reached 350 degrees F, use pair of tongs to remove a few rings from the milky batter, and coat in panko crumbs. Once throughly coated in crumbs, use tongs to carefully place rings in hot oil. Fry about 4 rings at once. Fry until golden brown, flip over and fry until golden. Remove from oil, place on a paper towel and fry the rest of the apple rings. Bring the oil back up to 350 degrees before adding additional apple slices.
Keep the fried apples warm in a 200 degree oven while the others fry. Sprinkle generously with powdered sugar and serve.
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Oh. OH. If only I could accurately use words to tell you how close to heart your writing is to me.
Or, probably a little more plausible (and not so creepy), how close your FOOD is to my heart.
Would it be extreme to say that I copy and past and print every recipe you post?
It’s not extreme? Oh, I’m so glad you said that.
In that case: I copy and past and pring every recipe you post.
This is dangerous, I have all the ingredients on hand right now.
Home is also where you have your chocolate drawer and let’s face it, a girl cannot live without that!
Wooow, amazing!
I love that you used the biscuit cutter instead of an apple corer! I was just making a recipe that required the use of an apple corer and I didn’t have one. I wasn’t sure what to do, but now I know, thanks!
beautiful!! and love the idea of making the donuts cripsy!!! :)
You’re genius. How did you know all of those things are in my kitchen? Maybe I’ll make a peanut butter & caramel sauce to dip these beauties in.
Just crying out for some caramel sauce to dip them in. I can’t wait to try them.
Holy crap these look good.
I also love Brooklyn
What a great autumn treat. Pass that cider jug please, I’m in!
The really great thing about this recipe is that you could have this all prepped before your dinner party and then fry these up as dessert and serve them hot. Good reason to have people over for a dinner party!
This just made my day….omg…why is food so damn good!
I just discovered your site today. I regret to inform you that I’ll be sending you a bill for all the new pants I’m going to have to purchase after I make every single one your recipes. I seriously can’t even decide where I should start! Also, your posts make me laugh out loud on a very regular basis, which will conveniently help combat all the calories I’ll be consuming shortly. :)
The only problem with these is that I have to wait to make them! Well, that’s actually a problem about dorms, more than with these. These look and sound flawless. I’ll definitely be making them when I go home next week for Thanksgiving… apple rings, here I come! :D
oh I’m going to have to make these, they look wonderful!!!
These looks delicious!! My husband will love me forever. Well, he should anyway, but you get the idea.
“Donuts” I might actually be able to make, and Thanksgiving is one week away. This is no less than a miracle -
This is awesome. I love the cooked apple.
I’m a new reader and I LOVE this idea. I’m copying for Thanksgiving! Who says pumpkin pie, apple pie, and chocolate cake are enough desserts… bring on the apple donuts. Crispy warm apple slices sound soooooo good.
Just made these! SO YUMMY!!!! Thank you so much for your blog, I truly adore it!
I want to do this to bananas.
DO IT!!!
We made these for dessert tonight, they were delicious! But..
The milky batter was not very milky. It actually seemed way too thick almost like pancake batter. Your photos make it look a lot more runny than that, so I doubled the amount of milk and it worked out quite well. 1 c flour to 3/4 c milk doesn’t come out very milky to me!
Was this a mistake on my part?
Ohhh Miette! I’m travelling to the lovely San Fran in a month, all the way from Australia (it’s not really THAT far) and am so so so excited for to visit Miette and Citizen Cake! And then Carlos’ Bakery in NYC….I may as well just label my trip as a bakery crawl….
Hi Joy, These look delicious! I would love to make them. I noticed that you put the finished apples on paper towel to let the oil seep out. I just wanted to let you know that I just took a culinary class and we were taught never to use paper towel… always use real cloth or brown paper. This is because apparently, eating hot oily food that has touched paper towel can be harmful to your health! Just wanted to pass along the information, so we can all indulge healthily!!
love this posssst
is it possible to do the same and bake them instead of frying?
thanks!
great question! i’m not sure how they turn out baked… that’s a different recipe.
do you have any idea what i should change in order to make these as baked apples?
When I saw that you’ve been to Baltimore, I nearly died. I hope you enjoyed it and it was the good kind of bonkers. :) Also, these apple doughnuts look so yummy.