Making the Fritters:
Prep Work: Start by setting cooling racks over baking sheets lined with wax paper. This setup will be used for draining and glazing the fritters.
Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
Wet Ingredients: Create a well in the center of the dry ingredients and add milk, eggs, and applesauce. Stir the mixture just enough to combine, ensuring not to overmix.
Fold in Apples: Gently fold the diced apples into the batter, ensuring they are evenly distributed.
Frying: Heat 1 1/2 to 2 inches of canola oil in a heavy cast iron skillet, Dutch oven, or deep fryer to 375°F. Carefully drop about 1/4 cup of batter for each fritter into the hot oil, slightly spreading it out. Fry until both sides are golden brown, about 2 minutes per side. Transfer the fritters to paper towels to drain.
Preparing the Glaze:
In a large bowl, whisk together milk, confectioners’ sugar, and vanilla until smooth.
Glazing Fritters: Dunk each fritter into the glaze, ensuring both sides are well coated. Place the glazed fritters on wire racks to set and allow excess glaze to drip off.
Notes:
Avoid overmixing the batter to keep the fritters tender.
Do not overcrowd the frying pan to ensure even cooking and temperature control.
Use a candy thermometer to maintain the correct oil temperature.
Adjust the heat as necessary to keep the oil at a steady 375°F.
Store any leftovers in a paper bag with paper towels to retain freshness.
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