1 cup plain flour
1 teaspoon baking powder
2 tsp cinnamon
1¼ cups buttermilk
2 large eggs
Vegetable oil, for frying
4 medium (600g) Granny Smith apples
½ cup caster sugar
Maple syrup, to serve
Note: Banana doughnuts are an easy variation. Dip 2cm-thick diagonal slices of firm banana in batter. They’ll cook slightly faster than apples.
To make batter; whisk flour, baking powder and 1 teaspoon of the cinnamon in a bowl. Set aside. In a separate bowl, whisk together buttermilk and eggs until well combined. Add to flour mixture and whisk until smooth.
Heat a large saucepan over a medium heat and pour in enough oil to come halfway up the sides. Heat until a piece of bread sizzles and turns golden (about 175°C, see tip). Cut one apple at a time into 8mm-thick slices. Using a 3cm round cutter, cut out the core. Put apple rings in batter and turn to coat.
Using a fork, lift an apple ring out of batter, allowing a little to drip off. Lower into hot oil. Cook 3 rings at a time for 3-4 minutes, turning until puffed and golden.
Combine sugar and remaining cinnamon in a large bowl. Add hot apple rings and turn to coat lightly. Repeat with remaining apples and batter. Serve immediately, drizzled with maple syrup.