Know someone who would enjoy this recipe? Why not share it with them.
Heat 2-3 inches of frying oil in a fondue pot, enamelware dutch oven, or sturdy sauce pan. Use a deep-fry thermometer to keep the temperature between 375°- 400° F.
Thoroughly mix dry ingredients in a large batter bowl. Add cider and buttermilk, fold gently to combine. Batter should be slightly thicker than pancake batter. Add more liquid if necessary.
Peel apples, slice off tops and bottoms. (Use a corer if you have one.)
Make 3-4 thick slices from each apple: remove the centre core with a round cookie cutter or paring knife.
Working one at a time, dip each apple ring into the batter until completely coated.
Using a chopstick or fondue fork, gently dip the ring into the hot oil.
After 15 seconds, submerge the ring with tongs or slotted utensil.
When the oil starts to bubble and hiss, approximately 2 ½ minutes, remove the ring to a wire rack.
Allow to briefly cool and serve.