In a bowl, beat buttermilk or yoghurt, milk and oil. Add the flour, sugar, baking powder and salt;
Combine and mix well until the batter is smooth.
Peel, core and cut apples into ½ inch / 1 ½ cm rings. SEE NOTE 1
Toss the apples into the batter as you slice them.
In a pan on medium, heat the oil. The amount of oil in the pan you are using, should be sufficient to to able to deep fry these fritters. They need to fry and float up to the surface and not stick to the bottom of the pan.
Fry for about a minute and a half on each side until crisp and golden brown.
Remove from the oil and drain on paper towels.
Roll the fritters in cinnamon sugar while warm.
These apple fritters are best eaten warm and on the same day on which it has been prepared.
If you do not have buttermilk or yoghurt then make your own by adding 1 teaspoon lemon juice or vinegar to ¼ cup milk. Set aside for 5 minutes before using in the recipe.
To remove the core and seeds of the apples, I use a metal cannoli tube to push out the core. .It gets the job done easily and quickly. You can use something similar or an apple corer if you have one. Or just slice up the apples and press out the seeds and core with a circular object.