First peel, core and dice a couple of apples.

I used a peeler to peel apples.

Use apple slicer to core and chop into thick slices.

Cut each slices into ½ inch cubes.

Immediately transfer cubed apples into a bowl. Drizzle freshly squeezed lemon juice and a pinch of kosher salt on top. Toss to coat all pieces with lemon juice and salt. This will prevent apples from browning.

Heat oil in a dutch oven or a heavy pot fitted with thermometer. Heat it up until oil reaches 375 degree Fahrenheit.

To make batter – in a bowl add eggs, milk and sugar. Beat it until it’s well combined.

Then add dry ingredients – all purpose flour, salt, baking powder, cinnamon powder, nutmeg powder (optional) to the egg mix.

Whisk it around to get all combined together. Do not over beat it.

Dump in all the chopped apples and mix until apples are all covered.

Use an ice cream scoop or a large spoon to scoop out apple laden batter into hot oil. Space out each portion so there does not stick to one another.

Do not over crowd the pan. Do it in smaller batches. This will help maintain the temperature of the oil. If you fry too many of them at a time, temperature of the oil in dutch oven will drop and fritters will not brown evenly and will not turn crispy as expected. Fritters may absorb a lot of oil as well if over crowded, so avoid frying too many at a time.

Fry until one side begins to turn golden brown. Flip and fry on other side until golden brown.

Note – keep an eye on the temperature of the oil and the fritters themselves. Try to maintain the temperature at 375 F.

If you want fritters to have crispy outer, fry it for a few seconds longer or until they are dark brown. The darker fritters are fried, the crisper they’ll get.

Transfer fried golden brown fritters onto a kitchen paper to absorb excess oil. Let the fritters sit on kitchen paper towel for few seconds then transfer it to a wire rack to cool.

Before adding in the next batch make sure temperature is back at 375 degree Fahrenheit

Repeat the steps for rest of the apple batter left out.

To make glaze –

Whisk together powdered sugar, milk (or water) and a drop of vanilla extract. Whisk into lump free mix.

Spoon the glaze over apple fritters rested on wire rack.

If you have patience, wait until glaze sets. If you are like me, just pick those sticky glazed fritters and gobble them up. Who cares about messy fingers, when your dessert is so irresistible!

To make double glazed apple fritters – wait for the first glaze to set completely. Then pour around round of sugar glaze on apple fritters.

To make cinnamon sugar dusted fritters – sprinkle cinnamon on fried fritters while it’s still hot on both sides and enjoy.