Beat the cream, powdered sugar, and vanilla until stiff peaks are formed. Store in the refrigerator.

Whisk the flour, eggs, beer, salt, and cinnamon until combined.

Wash and dry the apples. Slice into rings. Cut out the cores.

Whisk together the sugar and cinnamon. Pour onto a flat plate and set aside.

Line a platter or tray with paper towels and place next to the stove, safely away from any flame.

Heat the canola oil until sizzling.

Dip the rings into the batter. Coat them on both sides.

Gently place them into the canola oil in the pan.

Fry the apple rings golden brown on both sides.

Transfer to the paper towel-lined tray to drain. Pat off excess oil.

Dip them in the cinnamon sugar mix on both sides.

Set aside on a plate, cover with foil, and stow in a warm place.

Plate and add dollops of whipped cream.

Sprinkle ground cinnamon on top and serve immediately.