Beer-Battered Cinnamon Apple Rings

Beer-Battered Cinnamon Apple Rings

Who doesn’t like fried food? Whether served as a dessert or as a French toast alternative for breakfast, these beer-battered cinnamon apple rings are sure to make your mouth water. Enjoy them warm and sprinkled with powdered sugar and cinnamon. Or, for an extra-special treat, serve drizzled with caramel sauce, topped with whipped cream or pastry cream, or alongside a scoop of vanilla ice cream.

Any kind of apple will work well in this recipe, though make sure to choose ones that are firm and crisp. Granny Smith, Gala, Jonathan Gold, and Roma all are excellent options. Whether or not you peel them is up to you, but note that if the skin doesn’t soften enough while frying, it may be a little chewy.

The type of beer to use also depends on preference. Most beer-battered apple ring recipes call for wheat beer or another light variety, though a good, dark, stout beer can also work well. Feel free to experiment and come up with your own favorite combination of apple and beer varieties!


Attach a candy thermometer to the side of your pot or pan to easily tell when the oil reaches the proper temperature and to ensure that it doesn’t cool off too much as you fry the apple rings. It is also important to select a heavy pan or pot with high sides to prevent the oil from splattering. A deep cast iron skillet or Dutch oven is ideal.

Melissa is a freelance writer and food blogger at She is very passionate about cooking, creating and sharing unique recipes or just simply cooking good food. Melissa has also developed an interest in a variety of other things including healthy diet and traveling in new places around the globe to experience different cuisines and learning different cultures.

Yield Type
Cooking Time
Prep time
1 egg white
1 cup beer
1 cup all-purpose flour
1 tsp. cinnamon
¼ tsp. ground nutmeg (optional)
½ tsp. salt
Vegetable or other oil with a high smoke point, for frying
4 large, firm apples
1/3 cup powdered sugar
¼ tsp. cinnamon
Whisk the egg white in a medium bowl until foamy.
Whisk in the beer, flour, 1 teaspoon cinnamon, nutmeg, and salt, then set aside.
Pour about 2 inches of oil into a deep cast iron skillet, Dutch oven, or heavy pot. Heat to 375 degrees.
While you wait for the oil to heat, cut the apples into slices ¼ to ½-inch thick, removing the core with a apple corer or paring knife. Pat the slices dry with a clean tea towel.
Dip each slice into the batter, making sure all sides are well coated, then place the slices in the preheated oil until the pan is full.
Fry the slices for 2 to 3 minutes on each side, or until golden.
Line a plate with a clean tea towel or paper towels and place the cooked apple slices on it.
Repeat until all slices have been fried.
Combine the powdered sugar and ¼ teaspoon cinnamon. Sift over the warm apple rings and serve immediately.