Austrian Apple Rings (Apfelradln)
Apfelradln Say it: AHP-fel-RAHD-l'n
Apfelradln are crisp, golden rings of apple coated in a light batter and deep-fried until the edges turn lacy and the fruit inside becomes tender and fragrant. A beloved sweet treat across Austria, they are especially popular at autumn fairs, in beer gardens, and at home during apple season. The contrast of warm, juicy apple with a delicate, cinnamon-sugar-dusted crust makes them irresistible. Traditionally served hot, they fill the kitchen with the comforting aroma of fried apples and vanilla.
Austrian Apple Rings (Apfelradln)
Apfelradln
Pronounced AHP-fel-RAHD-l'n
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Peel the apples, core them with an apple corer, and slice into 1/4-inch (6 mm) thick rings. Pat the rings dry with paper towels.
In a medium bowl, whisk together the flour, 2 tablespoons sugar, and salt. In another bowl, beat the milk, eggs, 2 tablespoons oil or melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry and whisk until the batter is smooth and lump-free. It should have the consistency of thin pancake batter. Let it rest for 10 minutes.
Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of 3 inches (8 cm). Heat over medium-high until it reaches 350°F (175°C).
Working in batches, dip each apple ring into the batter, letting excess drip off, then carefully lower into the hot oil.
Fry 3–4 rings at a time for 1–2 minutes per side until golden brown and the edges are crisp and lacy. Do not overcrowd the pot.
Remove with a slotted spoon or spider strainer and drain on a wire rack or paper towels.
While still warm, toss the rings in the cinnamon-sugar mixture until evenly coated. Serve immediately.
Regional variants
Some Austrian cooks add a splash of rum or lemon zest to the batter. In some regions the rings are served with vanilla ice cream or warm apricot sauce.
Cook's notes
- Choose firm, tart apples that hold their shape; overly sweet or soft apples become mushy when fried.
- Keep the oil temperature steady at 350°F (175°C) – too low and the rings absorb oil, too high and they brown before the apple cooks.
- For extra crispness, you can dust with powdered sugar instead of or in addition to the cinnamon sugar.
Serve with
Vanilla sauce, whipped cream, or a scoop of vanilla ice cream
Make ahead and storage
Best eaten fresh and hot. Leftovers can be stored in an airtight container for 1 day and reheated in a 350°F (175°C) oven for 5–7 minutes to restore crispness.
