• Peel and chop the apples into small pieces (or shred them).
  3 c. chopped apples
• Beat the eggs, milk, and lemon juice. Mix well.
  2 eggs, 2/3 c. milk, 1 Tbsp. lemon juice
• Mix the dry ingredients in a separate bowl and stir into the wet ingredients.
  2 c. all-purpose flour, 3 tsp. baking powder, 1 tsp. salt, 1/4 c. sugar, 1 tsp. cinnamon
• Stir the apples into the batter, but be careful to not overmix.
• Pour several inches of oil into a deep pot and bring it to 350°.
  Oil, for frying
• Drop the batter by large tablespoonfuls into the hot oil. It's best to fry only a few fritters at a time and not crowd them. Try to consistently keep the oil temperature around 350°.
• Fry the fritters for about 2 minutes on each side or until nicely browned. Remove them with a slotted spoon onto a wire rack to cool.
• Once cooled, dunk the fritters into the glaze and place them on a wire rack to dry. Or brush the glaze over the top.
• They are the best to eat while fresh. But you can also store them loosely covered at room temperature for up to two days. Refrigerate them for up to a week. Or freeze them in an airtight container for up to a couple of months.

Glaze:

• While the fritters cool, whisk together the powdered sugar, vanilla extract, and milk in a small bowl. The glaze should be on the thinner side. If the glaze is too thin, add extra powdered sugar to thicken it. If it's too thick, add a little extra milk to thin it out.
  2 1/2 c. powdered sugar, 3 - 4 Tbsp. milk or water, 2 tsp. vanilla extract