In a bowl of a stand mixer, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.

Add in the milk, eggs and vanilla. Stir just until combined.

Peel, core and finely dice the apples - about ¼ to ½ inch pieces are best. Toss with the lemon juice.

Add the apple pieces to the batter and fold to combine. Set aside.

In a large stock pot, heat the oil to 375 degrees over medium heat. Use a candy thermometer if you’ve got one or wait until the oil appears wavy and do a test droplet. Oil is ready when it bubbles up as the batter is dropped into it.

Using an ice cream scoop (or two spoons) scoop a heap of batter and then carefully lower it to the oil surface before dropping the batter into the hot oil to prevent splatters.

Cook for 2-3 minutes and then use a slotted spoon to flip the fritters and heat the other side. Fritters are done when they are a deep golden brown.

Transfer to a paper towel lined sheet pan to cool.

Repeat with the remaining batter.

For the glaze - combine the powdered sugar, vanilla and milk in a small bowl.

Drizzle the glaze over the cooled fritters.

Serve immediately.