In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1 to 2 minutes with a mixer.

Add the flour, baking powder, cinnamon, salt and milk to the same bowl. Mix these ingredients well.

In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.
Heat vegetable oil to 375°F (use a deep-fry thermometer or use an electrical skillet with a temperature control). It is extremely important to ensure the temperature is hot enough to fry the fritters correctly.

Once the oil is at 375°F, scoop out really large tablespoonfuls of the fritter batter (as big as you can get ’em!) and punctiliously and gently slide the fritter into the hot oil.

When they get to a real golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take about 2 to 3 minutes on all sides).

When the fritters become brown on each side (you might must flip them over again to ensure each side are brown), then you know they will be ready and cooked through.

Using a slotted spoon, remove the fritters, one after the other, to a paper-towel lined plate to drain and funky.

To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice “paintable” glaze.

Using a pastry brush, brush this glaze over the whole top of the fritter. Let glaze harden barely, turn it over and “paint” the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.

Note:

If you don’t like glaze on your fritters, you can sprinkle the fritters with powdered sugar and cinnamon as soon as they come out of the oven. For mine, I used the glaze option and they were perfect.