Prep apples: Peel the apples, core them, then slice into ½‑inch (1.3 cm) rings. Set aside.

Make cinnamon sugar: Combine half of the granulated sugar (50 g) with the cinnamon in a shallow bowl. Set aside for dusting.

Whisk batter: In a medium bowl, whisk together the flour, baking powder, and remaining granulated sugar (50 g). In another bowl, beat the egg with milk, melted butter, and vanilla extract. Pour the wet mixture into the dry ingredients and whisk until smooth and slightly thick.

Heat oil: In a deep skillet or pot, heat the neutral oil to 175 °C (350 °F). Use a thermometer to ensure accuracy.

Dip and fry: Working in batches, dip apple rings into the batter, allowing excess to drip off. Carefully place into hot oil—do not overcrowd the pan. Fry until golden brown, about 2 minutes per side, flipping gently.

Drain and dust: Remove rings with a slotted spoon, drain on paper towels, then immediately dredge in the cinnamon sugar mixture while still warm.

Serve: Arrange on a platter and serve hot—optionally with a drizzle of honey or a side of vanilla ice cream.