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.