Prep the apples: Peel, core, and dice apples into small chunks (about 1/2-inch). Toss with lemon juice and 1/2 teaspoon of the cinnamon. Set aside.

Mix the dry ingredients: In a large bowl, whisk flour, sugar, baking powder, salt, remaining cinnamon, and nutmeg until combined.

Mix the wet ingredients: In a separate bowl, whisk milk, eggs, vanilla, and melted butter.

Make the batter: Pour the wet ingredients into the dry and stir gently until just combined. The batter should be thick but scoopable. Fold in the apples. If it’s too stiff, add 1–2 tablespoons more milk.

Heat the oil: Fill a heavy pot or deep skillet with 1 1/2–2 inches of oil. Heat to 350°F (175°C). Keep a thermometer in the pot for accuracy.

Fry the fritters: Scoop about 1/4 cup batter per fritter. Carefully drop scoops into the oil, flattening slightly with a spatula. Fry 2–3 minutes per side, until deep golden brown and cooked through. Don’t crowd the pot.

Drain: Transfer fritters to a wire rack set over a sheet pan or paper towels. Let them cool for 5–10 minutes while you make the glaze.

Make the glaze: Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. Add more milk if needed, 1 teaspoon at a time.

Glaze generously: Dip each fritter or spoon glaze over the tops, letting it drip down the sides. Let set a few minutes before serving.