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Greek Yogurt Apple Rings

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When I first set out to make these battered apple rings, I had every intention of making them as healthy as possible. I wanted to bake them, to cook them like a pancake, to do who-knows-what with them, but I wanted to find a way to cook them without frying.

Things didn’t work out the way I wanted. Sure, you can bake the apple rings and you can cook them up like a pancake, but they just aren’t the same. They’re tasty, but really just like an apple-filled pancake. If I wanted apple pancakes, I could make them much more easily. I wanted apple rings, so I ended up frying them and they were delicious. Just don’t tell Papi Chulo…he was on duty and didn’t get to try them!

Grek Yogurt Apple Rings

This recipe works best with hearty apples, not soft of mealy ones (I’m looking at you, red delicious!). I had success with Braeburn, gala, and granny smith apples, and I’m sure other varieties would work, as well. This batter recipe can cover about half a dozen larger apples, so you should be able to make plenty of apple rings for the whole family. I used Greek yogurt because I love it and use it whenever possible. If you use ‘regular’ yogurt, you may need decrease the amount of milk used, or even eliminate it all together. Because yogurts do vary, adjusting the amount of milk needed is a good idea, anyway – you want a batter that’s like a thick pancake batter, but no so thick you can’t work with it.

cut apple rings

A set of biscuit/cookie cutters makes cutting the rings very easy. I used a smaller ring on the end slices and a larger one on the middle slices. If you want, you can use one of those apple/pineapple corers to core the entire apple before cutting it into slices.

4.0 from 1 reviews
Greek Yogurt Apple Rings
Prep time: 
Cook time: 
Total time: 
  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon of cinnamon
  • 1 cup of plain Greek yogurt (I love Fage)
  • 1 egg
  • ½ cup of milk or almond milk
  • Apples - you can coat about 6 large apples with this batter recipe
  • Enough vegetable oil to form about a 1" layer in a 10-12" skillet
Preparing the apples
  1. Peel your apples. I absolutely love my Kuhn Rikon Swiss Peelers because they make quick work of peeling apples (and pretty much anything else!)
  2. Slice the apples across, as opposed to from pole to pole as you would to make normal apple slices. I recommend making the slices about ¼" thick, or maybe even a little less. The thicker the slice, the more likely it is to split when you cut the rings.
  3. Using biscuit or cookie cutters, cut the core from each piece of apple. This not only eliminates the core, but it also forms your rings!
Making the batter and frying
  1. Mix the flour, baking powder, salt, and cinnamon together either in the bowl of a standing mixer using the whisk attachment, or with a whisk or handheld mixer in a medium bowl.
  2. Beat in the yogurt.
  3. In a small bowl, beat the egg vigorously and then mix it into the batter until combined.
  4. Mix the milk into the batter, adjusting the quantity as needed to create a thick but workable batter.
  5. Pour the vegetable into your heavy-bottomed skillet and heat on medium high until hot and shimmering. A small quantity of batter dropped into the oil should sizzle immediately.
  6. Coat the apple slices with batter and drop them into the heated oil. I tried dunking then with forks, using a spoon to dish out the batter, and holding on to them with skewers, but the honest truth is that dunking them with your hands is the best way to coat each ring.
  7. Fry for about 90 seconds, or until the under side is golden brown when you flip it over to peek.
  8. Continue frying until the new underside is golden brown, about one additional minute.
  9. Remove finished rings from the oil and drain them on paper towels.
  10. Repeat the dunking and frying until all the apple rings are cooked.
  11. Serve hot, topped with sugar and cinnamon, if you so desire.


When you dip the simple apple slices in batter and fry them, something magical happens. The batter puffs up, turns golden brown, and the raw apple is transformed into a cooked apple ring. Overall, it’s like eating little individual apple pies! Of course, the apple rings are even better when you top them off with sugar and cinnamon. I topped mine with refined cane sugar. It doesn’t have as strong a flavor as unrefined cane sugar, but it isn’t as refined as ‘regular’ white sugar. You can, of course, use any type of sugar you like, but the larger crystals of cane sugar provided a great taste and texture.

cinnamon sugar on apple rings

You’re welcome to try pan cooking the battered rings up or baking them in the oven – I made up a batch baked at 350 degrees for about 25 minutes and found the apples a little mushy and the batter not very crispy, but I’m sure they’re healthier that way. No matter how you choose to cook them, I hope you enjoy these Greek yogurt apple rings!

What’s your favorite way to cook with apples?


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{ 24 comments… add one }
  • Alex February 5, 2014, 09:13

    Wow!! This looks amazing!! I would really like to try these. It seems so simple too!

    • natashalh February 5, 2014, 09:14

      I think the most difficult part was dunking the apple rings and getting them coated in batter without turning myself into a huge mess!

  • Jen February 5, 2014, 10:53

    Ooh, those look yummy!

    • natashalh February 5, 2014, 11:44

      They were very good and I ate way too many – I had to test rings from all three batches! Actually, I made four batches…So, yeah, way too many!

  • Susan Zutautas February 6, 2014, 02:22

    I don’t usually like to fry anything but I think I could make an exception here as apples slices look amazing.

    • natashalh February 6, 2014, 08:03

      I’m right there with you and I tried to get around it, but they just weren’t the same! We’re always trying to figure out non-frying ways to cook our favorite ‘fried’ things.

  • Ayla February 7, 2014, 08:20

    Those look really good! I’ll definitely have to try them. I can only eat apples if they are cooked so this will be something new for me.

    • natashalh February 7, 2014, 10:07

      I really wasn’t expecting them to be actually fully cooked after the quick frying, but they were. It was pretty amazing!

  • Robyn @ simply fresh dinners February 8, 2014, 16:21

    Wow, Natasha, these look delicious. I appreciate your desire to make it healthy but sometimes you just have to go with it, lol. So glad to find your beautiful blog. Visiting from Saturday Night Fever. Have a great weekend.

    • natashalh February 9, 2014, 08:37

      Yeah…sometimes ‘healthy’ just isn’t meant to be! Thanks for stopping by!

  • Rebecca @ Dorm Room Baker February 8, 2014, 16:30

    These look so good! I bet they’d be amazing on top of some vanilla ice cream. I’m always scared to deep fry things–something about bubbling oil sends me running for the hills, but I think I’ll have to make an exception for these :).

    • natashalh February 9, 2014, 08:40

      Ice cream definitely crossed my mind! I try to just put about an inch of oil in the skillet so it doesn’t go too crazy, and a splatter screen can work wonders.

  • Winnie February 9, 2014, 11:29

    These look fabulous! I’m sure they’d be gone in seconds if I made them.
    Thanks for the recipe!

    • natashalh February 11, 2014, 11:36

      Yep, they were gone pretty quickly around here, too!

  • Steph February 11, 2014, 11:07

    Yum! That looks awesome. I bet they’d be good with ice cream šŸ˜€ I’d love it, if you get a chance, to post this on my link up: http://timeforseason.blogspot.com/2014/02/my-favorite-things-saturdays-28.html

    • natashalh February 11, 2014, 11:35

      Thanks for inviting me! I’ll have to check it out.

  • Pamela @ Brooklyn Farm Girl February 13, 2014, 10:47

    Craving a big pile of these apple rings right now!

    • natashalh February 13, 2014, 11:25

      It’s pretty hard to resist making more of them, especially when no one else is home to know about it!

  • Alicia@Scribal Mom February 14, 2014, 17:14

    These look great! Thanks – I love your recipes šŸ™‚

    • natashalh February 14, 2014, 17:19

      Thank you! I enjoy making them. And eating them… =)

  • Laura@baking in pyjamas February 16, 2014, 03:12

    They look brilliant, I’d bed they’d be great with a warm custard dip of maple syrup. Thanks for linking up your recipe at Sweet and Savoury Sunday’s, we hope you link up again this weekend!

    • natashalh February 16, 2014, 07:38

      I bet that would be good! I honestly hadn’t thought of it because we don’t have any maple syrup. Weird, right?

  • TheArtBug February 24, 2014, 15:47

    Looks yummy….will try out:)

    • natashalh February 24, 2014, 17:03

      Thanks! I hope you enjoy them.

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