• Peel and finely dice the apples into ½ inch x ½ inch pieces. Set aside.
  2 ½ cups (283g) peeled & finely diced apples
• In a medium-sized mixing bowl, whisk together flour, sugar, baking powder, cinnamon and salt.
  1 ½ cups (180g) all-purpose flour, ¼ cup (50g) granulated sugar, 2 tsp baking powder, ½ tsp cinnamon, ½ tsp salt
• In a separate large mixing bowl, whisk together milk, eggs, and vanilla extract until fully combined. Gradually add the dry ingredients and diced apples to the wet ingredients, mixing until just combined.
  ¾ cup (177ml) milk, 2 large eggs, 1 tsp vanilla extract

Heat the Oil

• Begin by heating 1 ½ inches of oil in a large, deep pot over medium heat until it reaches 375°F (190.5°C). I recommend a candy or deep fry thermometer to monitor the temperature.
  4 cups (946ml) vegetable oil
• Line a baking sheet with paper towels and place a wire rack on top of the towels.
• When the oil reaches temperature, carefully drop ¼ cup dollops of batter into the oil. I recommend 3-4 fritters at a time. Cook until the bottom is golden brown, approximately 2 minutes. Flip and continue cooking until the other side is also golden brown, about 2 more minutes. Remove with a slotted spoon or tongs and transfer to the wire rack. Repeat with remaining batter, increasing the heat as needed to maintain the temperature at 375ºF. If the temperature is too low. Maintaining a frying temperature of 375°F ensures the fritters cook evenly, with a golden, crisp exterior and a soft interior. If the oil is too cool, the fritters will absorb excess oil, making them greasy and undercooked. Too hot, and the outside will burn before the inside is done. The right temperature also gives the fritters their ideal texture and color.
• While the fritters cool, make the glaze. Whisk together the powdered sugar, milk and vanilla extract. The glaze should be on the runnier side. Dip the fritters into the glaze, one at a time, and place on a wire rack to set.
  3 cups (340g) powdered sugar, ½ cup (118ml) milk, ½ tsp vanilla extract