Peel the apples and cut them into small ½-inch cubes. If they’re especially juicy, gently blot them with a paper towel. This prevents the batter from becoming too watery and helps the fritters fry up perfectly crisp.

In a medium bowl, add all the ingredients and stir them until they are just combined. Be careful not to overmix.

Let the batter rest for 5 minutes.

Pour about 2–3 inches of neutral oil into a heavy-bottomed pot or deep skillet. Warm it over medium heat until it reaches 350–360°F.

Using a large spoon or small ice cream scoop, scoop about 2 tablespoons of batter per fritter into the hot oil, working in batches of 2-3 so the pan doesn't crowd.

Fry them for 1½–2 minutes per side, flipping them once they turn a deep golden brown.

Use a slotted spoon or spider to transfer them to a wire cooling rack set over a baking sheet to drain while you finish the rest.

In a small bowl, whisk together the powdered sugar and milk until it becomes smooth. Adjust the milk amount until the glaze is just thin enough to drizzle.

Drizzle the glaze over the top of each fritter while they are still warm.

Let them sit for a few minutes until the glaze sets, then dig in while they're still warm, crisp, and just a little messy.