Instructions

• In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
• In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.
• Gently fold the dry and wet ingredients together until just combined (do not over mix.) Fold in the apples.
• Heat a couple of inches of canola oil in a Dutch oven over medium heat.
• When it gets hot (about 350°F), drop a little drop of batter into the oil.
• If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, lower the heat.
• Drop 1 tablespoon of batter into the hot oil, 6 or 8 at a time.
• Sometimes they'll flip over by themselves; sometimes you have to flip them.
• Just watch them and make sure they don't get too brown, but cook them long enough to make sure the batter is cooked through, about 2 to 2 1/2 minutes total.
• Repeat with the remaining batter.
• Remove the fritters and drain on a paper towel.
• For the glaze (if using): In a medium bowl, whisk together the powdered sugar, salt, vanilla, and milk.
• Dust the fritters very generously with powdered sugar, or dip the fritters in the light doughnut glaze. Serve warm!