Prep the apples: Peel the apples if you prefer a smoother bite, or leave the peels on for extra texture. Core each apple and slice into 1/4-inch thick rings. Pat dry with paper towels to help the batter stick.

Make the coating: In a shallow bowl, mix the granulated sugar, cinnamon, and a tiny pinch of salt. Set aside.

Mix the dry ingredients: In a medium bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.

Combine the wet ingredients: In another bowl or large measuring cup, whisk milk, egg, vanilla, and melted butter or oil.

Make the batter: Pour the wet ingredients into the dry. Stir gently until just combined. The batter should be thick but pourable—like pancake batter. If it’s too thick, add a splash of milk.

Heat the oil: In a wide, heavy skillet or Dutch oven, pour about 1 to 1.5 inches of oil. Heat to 350–360°F (175–182°C). If you don’t have a thermometer, test with a small drop of batter—it should sizzle and float within a few seconds.

Dip the apple rings: Working a few at a time, dip each ring into the batter, letting excess drip off. Use a fork to handle them. Keep the center hole open if possible for even frying.

Fry until golden: Carefully slide the coated rings into the hot oil. Fry 1–2 minutes per side, turning once, until golden brown. Avoid crowding the pan.

Drain and coat: Transfer to a wire rack or paper towels. While still warm but not oily-hot, toss or dust with the cinnamon sugar. For a lighter touch, simply sprinkle the mix over the top instead of rolling.

Serve warm: Enjoy right away. They’re best within 20 minutes, when the edges are crisp and the centers are tender.