Sourdough Buttermilk Fried Apple Rings (with Easy Salted Caramel)
These Sourdough Buttermilk Fried Apple Rings are the fall treat that is going to stop everyone in their tracks. Apple rings get dipped into a sourdough buttermilk batter that fries up beautifully golden and perfectly crisp on the outside while the apple in the center turns into the most incredible sweet and tart juicy bite. While still warm from frying, they get coated in cinnamon sugar for that little extra crunch that makes them completely irresistible. Served warm with an easy salted caramel for dipping - this is fall fair food made at home and it is so much better than the real thing.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-Purpose Flour: The base of the sourdough buttermilk batter that provides just enough structure while keeping the coating incredibly light crispy and perfectly golden on every single apple ring.
Granulated Sugar: Used in both the sourdough buttermilk batter and the cinnamon sugar coating — adds a subtle sweetness to the batter and combined with cinnamon creates that irresistible warm and slightly crunchy coating on every single warm apple ring.
Baking Powder: Gives the sourdough buttermilk batter that beautiful lift and perfectly light and crispy texture that fries up so beautifully golden on every single ring.
Salt: Balances the sweetness and enhances all the warm apple cinnamon and salted caramel flavors throughout.
Cinnamon: Used in both the sourdough buttermilk batter and the cinnamon sugar coating for that warm cozy spice that gives every single apple ring that classic fall flavor in every single bite.
Buttermilk: The key to an incredibly light crispy and perfectly flavored sourdough buttermilk batter. The acidity pairs beautifully with the sourdough discard for a subtle tang that makes the coating truly special. A splash of apple cider vinegar mixed with milk works as a substitute.
Sourdough Discard: Adds a subtle tang and incredible depth of flavor to the buttermilk batter that sets these apple rings completely apart from any other fried apple ring you have ever had. Greek yogurt or sour cream works as a substitute.
Egg: Adds richness and stability to the sourdough buttermilk batter helping it adhere beautifully to every single apple ring and fry up perfectly golden and crisp.
Salted Butter: Melted and stirred into the sourdough buttermilk batter for a rich buttery flavor that enhances the warm cinnamon and apple flavors in every single bite.
Vanilla Bean Paste or Extract: Adds a warm sweet aromatic depth to the sourdough buttermilk batter that enhances all the cozy fall apple and cinnamon flavors.
Apples: The star of these fried apple rings — a mixture of Granny Smith and Honeycrisp apples is recommended for the best balance of sweet and tart flavor. Granny Smith holds its shape beautifully during frying while Honeycrisp adds natural sweetness for the most incredible warm juicy apple center in every single ring.
Avocado Oil: Used for frying the apple rings to a perfectly golden and crisp exterior without any unwanted flavor. Also whisked into the easy salted caramel for a smooth silky and perfectly dippable consistency. Any neutral high smoke point oil works as a substitute.
Maple Syrup: The base of the easy salted caramel dipping sauce that adds a natural warm and caramel-like sweetness that pairs so beautifully with the warm cinnamon sugar apple rings.
Almond Butter: Combined with maple syrup and oil to create a smooth creamy and naturally sweetened easy salted caramel that is incredibly quick to make and absolutely delicious for dipping every single warm apple ring.
Coconut Oil: Whisked into the easy salted caramel alongside the almond butter and maple syrup for a smooth silky and perfectly pourable dipping sauce consistency. Avocado oil works as a substitute.
Why You’ll Love Sourdough Buttermilk Fried Apple Rings:
Perfectly Golden And Crisp Exterior: Each apple ring fries up beautifully golden and perfectly crisp on the outside with that satisfying crunch that makes every single bite completely irresistible from the very first ring to the very last.
Sweet And Tart Juicy Apple Center: The apple in the center turns into the most incredible sweet and tart juicy bite as it fries — the contrast between the crisp golden exterior and the warm juicy apple inside is absolutely everything.
Sourdough Buttermilk Batter: The sourdough discard adds a subtle tang and depth to the buttermilk batter that makes these apple rings truly special and completely unlike any other fried apple ring you have ever had.
Cinnamon Sugar Coating: Still warm from the oil each ring gets coated in cinnamon sugar for that extra warmth and crunch that ties all the cozy fall flavors together perfectly in every single bite.
Easy Salted Caramel For Dipping: The easy salted caramel dipping sauce is rich buttery and perfectly salty sweet — it pairs so beautifully with the warm crisp cinnamon sugar apple rings that you will not be able to stop dipping.
Fall Fair Food At Home: These taste exactly like the best fall fair treat you have ever had but made completely from scratch at home — and honestly so much better than the real thing.
Quick And Easy To Make: These come together so quickly and easily with simple ingredients making them the perfect last minute fall treat for any occasion.
Perfect For Any Fall Occasion: Whether it is a cozy weekend afternoon a fall gathering a Halloween treat or any time an apple craving hits these sourdough buttermilk fried apple rings are always the ultimate crowd-pleasing fall treat.
Tips for Making Sourdough Buttermilk Fried Apple Rings:
Make The Salted Caramel First: Start with the easy salted caramel so it is ready to go the moment the apple rings come out of the oil. It comes together in just a few minutes and having it ready makes the whole experience seamless.
Use Room Temperature Ingredients: Buttermilk sourdough discard and egg should all be at room temperature so they incorporate evenly into the batter for the smoothest most consistent result.
Use Sourdough Discard — Not Active Starter: This recipe calls for sourdough discard not active bubbly starter. Any discard works here regardless of how recently it was fed. Greek yogurt or sour cream works as a substitute if you do not have sourdough discard.
Do Not Overmix The Batter: Whisk the dry and wet ingredients together until just combined. The batter will be a little lumpy and that is completely normal. Overmixing will result in a tougher less crispy coating on the apple rings.
Prepare The Cinnamon Sugar Before Frying: Mix together the cinnamon sugar coating before you start frying so it is ready to roll the warm apple rings in the moment they come out of the oil. Coating them while still warm is what makes the cinnamon sugar stick perfectly.
Slice The Apples To The Right Thickness: Slice the apple rings between 1/4" and 1/2" thick. Too thin and the apple will not have enough substance in the center, too thick and the apple will not soften properly while the batter fries.
Use A Mix Of Apple Varieties: A mixture of Granny Smith and Honeycrisp apples is recommended for the best balance of sweet and tart flavor in every single ring. The contrast of the two varieties makes every bite so much more interesting and delicious.
Remove The Core Cleanly: Use a small cookie cutter apple corer or a knife to remove the core from each apple ring cleanly before dipping in the batter. A clean hole gives you the most beautiful and even apple rings.
Coat Both Sides Of The Apple Ring Completely: When dipping each apple ring into the batter make sure to flip and coat both sides completely before shaking off the excess. A well-coated ring fries up evenly golden and perfectly crisp on both sides.
Shake Off The Excess Batter: Gently shake off any excess batter before dropping each ring into the oil. Too much batter will result in a thick uneven coating that does not fry up as light and crisp.
Use A Thermometer For The Oil: Keep the oil between 350F and 360F throughout frying. Too low and the rings will absorb too much oil and be greasy, too high and they will brown too quickly on the outside before the apple softens.
Fry In Small Batches: Fry only a few rings at a time to keep the oil temperature consistent and give you enough room to flip them easily without crowding the pot.
Coat In Cinnamon Sugar While Still Warm: Roll each fried apple ring in the cinnamon sugar coating immediately after removing from the oil while they are still warm. The warmth helps the cinnamon sugar adhere perfectly to every single ring.
Serve Immediately For The Best Experience: These apple rings are at their absolute best served warm and fresh right after coating in cinnamon sugar with the easy salted caramel warmed and ready for dipping. The exterior is perfectly crisp and the apple center is warm juicy and absolutely irresistible.
Serve With Vanilla Ice Cream For An Extra Treat: For the ultimate fall dessert serve a warm fried apple ring alongside a small scoop of vanilla ice cream with a drizzle of salted caramel over the top. It is genuinely one of the best things you will ever eat.
How to Store Sourdough Buttermilk Fried Apple Rings:
Best Served Fresh: These sourdough buttermilk fried apple rings are at their absolute best served warm and fresh right after coating in cinnamon sugar. The exterior is perfectly golden and crisp and the apple center is warm sweet tart and juicy.
Room Temperature (Short-Term): The fried apple rings can sit at room temperature for up to a few hours after frying but they are best eaten as fresh as possible. The exterior will soften as they sit which is completely normal.
Refrigerator: Store leftover fried apple rings in an airtight container in the refrigerator for up to 2 days. Keep in mind the cinnamon sugar coating and crispy exterior will soften significantly after storing — reheating in the oven before serving is strongly recommended for the best result.
To Reheat: Warm individual rings in the oven at 375F for 5-8 minutes until warmed through and the exterior crisps back up slightly. The oven is strongly recommended over the microwave for the best crispy result.
Freezer: Freeze individual cooled fried apple rings in a single layer on a baking sheet until solid then transfer to a freezer-safe bag for up to 1 month. Reheat straight from frozen in the oven at 375F for 10-12 minutes until warmed through and the exterior crisps back up. Roll in a fresh batch of cinnamon sugar before serving for the best result.
Make Ahead (Easy Salted Caramel): The easy salted caramel can be made up to 2 weeks in advance and stored in an airtight jar in the refrigerator. Warm slightly before serving for the best smooth and dippable consistency.
Make Ahead (Batter): The sourdough buttermilk batter can be made up to 1 day in advance and stored covered in the refrigerator. Give it a quick whisk before dipping the apple rings for the best result.
Make Ahead (Apple Rings): The apple rings can be sliced and cored up to 1 day in advance and stored in an airtight container in the refrigerator with a squeeze of lemon juice to prevent browning.
FAQs:
Q: Can I make the batter ahead of time?
A: Yes. The sourdough buttermilk batter can be made up to 1 day in advance and stored covered in the refrigerator. Give it a quick whisk before dipping the apple rings to make sure everything is well combined.
Q: Can I substitute the sourdough discard?
A: Yes. Greek yogurt or sour cream works beautifully as a substitute if you do not have sourdough discard. The flavor will be slightly different but still incredibly delicious with that subtle tang that makes the batter so special.
Q: Can I substitute the buttermilk?
A: Yes. Whisk 1 tablespoon (15ml) of apple cider vinegar or lemon juice into 3/4 cup (180ml) of milk of choice as a substitute. The buttermilk adds a subtle tang and helps create a light and crispy batter so it is recommended to use it if possible.
Q: What apples work best for this recipe?
A: A mixture of Granny Smith and Honeycrisp is strongly recommended for the best balance of sweet and tart flavor. Granny Smith holds its shape beautifully during frying while Honeycrisp adds a natural sweetness that pairs perfectly with the cinnamon sugar coating.
Q: Why does my batter seem lumpy?
A: A slightly lumpy batter is completely normal and intentional here. Do not overmix — those small lumps are what help create a light and crispy coating on every single apple ring.
Q: How do I keep the oil at the right temperature?
A: Use a kitchen thermometer to keep the oil between 350F and 360F throughout frying. The temperature will naturally fluctuate as you add and remove rings so check it between batches and adjust the heat as needed.
Q: Can I use store-bought caramel sauce instead of the easy homemade salted caramel?
A: Yes. Store-bought caramel sauce works perfectly as a substitute if you are short on time. Just add a generous pinch of flaky sea salt for that perfect sweet and salty balance.
Q: Can I bake these instead of frying?
A: These apple rings are specifically designed for frying and are not recommended for baking. The frying process is what creates that perfectly golden and crisp exterior that makes these so irresistible.
Q: Can I use a different oil for frying?
A: Yes. Any neutral high smoke point oil works well here. Avocado oil is recommended for its neutral flavor and high smoke point but vegetable oil or canola oil both work beautifully as substitutes.
Love these? Check out my other fall recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these sourdough buttermilk fried apple rings. Happy baking!
