This was done out of curiosity, in response to a hypothetical question which I posed to myself one day: had apples been as easy to find and inexpensive as bananas in Thailand, would we batter-fry them like we do bananas? After this experiment, I would say yes.
To make these, you can follow either one of these recipes: Thai fried bananas (กล้วยทอด) or Thai fried sweet potatoes (มันทอด), replacing the bananas and sweet potatoes respectively with the same amount of apples (cored and sliced 1/4 inch thick crosswise). The latter is a bit less complicated than the former, but both yield great results.
I highly recommend that you dehydrate the apple rings before frying them by arranging them in a single layer on a cookie sheet and leaving them in a 110°-120°F oven for 2-3 hours, flipping them over once at the half-way point. This step is not necessary, but it will result in apple fritters with firmer texture that also stay crispy much longer. Don’t worry so much about the apples turning a little bit brown; they’ll be covered in batter anyway.
Depending on the type(s) of apple you use, you may or may not need to serve these fritters with a drizzling sauce. I made these with Gala apples and found the level of sweetness to be perfectly fine. But if you like a sauce to go with the apple fritters, I recommend either honey or the panela-coconut sauce which I use on Thai-style pressed grilled bananas.