In a medium-sized bowl, add the flour, baking powder, sugar, salt and ¼ teaspoon cinnamon. Set aside.
In a small bowl, combine the vanilla extract, egg and buttermilk and mix well.
In a third dish, mix the remaining ⅓ cup sugar and 2 teaspoons of cinnamon and reserve for topping.
Slice each apple into 8 wedges using an apple corer/slicer tool.
Pat the apple rings dry with a paper towel remove excess moisture.
Over medium-high heat, heat the vegetable oil in a frying pan to 350 degrees Fahrenheit.
As the oil heats, combine the flour mixture and the buttermilk mixture together into the batter, mixing well to remove any lumps.
Dip the apple wedges, one at a time, into the batter. Tap apple against the side of the bowl to remove any excess batter.
Gently place the wedges in the hot oil and fry in small batches, turning so that they brown on both sides.
Once the apples are golden and crispy, transfer to a paper towel-lined plate to remove excess oil.
Dip each apple wedge into the cinnamon sugar and coat evenly.
Place on a wire cooling rack – setting the fried-and-coated wedges on a plate will result in soggy apple fries – and serve warm with whipped cinnamon cream.
Sprinkle leftover cinnamon sugar over top of cream to garnish.
