### Instructions
**For the Fritters:**
1. **Prepare the Apples:** In a medium bowl, toss the diced apples with lemon juice. This prevents them from browning. Set aside.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
3. **Combine Wet Ingredients:** In a separate medium bowl, whisk together the milk, melted butter, egg, and vanilla extract until well combined.
4. **Combine Wet and Dry:** Pour the wet ingredients into the dry ingredients. Stir gently with a spoon until just combined. A few lumps are okay – do not overmix, or your fritters will be tough.
5. **Fold in Apples:** Gently fold in the diced apples until evenly distributed throughout the batter.
6. **Preheat Oven & Prepare Baking Sheet:** Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
7. **Scoop the Batter:** Using two spoons or a small ice cream scoop, drop spoonfuls of the batter onto the prepared baking sheet, leaving about 2 inches between each fritter. They don’t need to be perfectly round; a rustic look is part of their charm!
8. **Bake:** Bake for 15-20 minutes, or until the fritters are golden brown and a toothpick inserted into the center comes out clean.
9. **Cool:** Transfer the baked fritters to a wire rack to cool slightly while you prepare the glaze.
**For the Glaze:**
1. **Whisk Glaze Ingredients:** In a small bowl, whisk together the powdered sugar, milk (starting with 2 tablespoons and adding more if needed for desired consistency), and vanilla extract until smooth and free of lumps. The glaze should be thick enough to coat the back of a spoon but still pourable.
2. **Glaze the Fritters:** Once the fritters are slightly cooled but still warm, dip each fritter into the glaze, turning to coat, or drizzle the glaze generously over them.
3. **Serve:** Let the glaze set for a few minutes before serving. Enjoy warm!
### Short Tips
* **Don’t overmix the batter!** Overmixing develops gluten, leading to tougher fritters. A few lumps are perfectly fine.
* **Adjust apples to your taste.** If you love lots of apple, feel free to add a little more, but remember too much can make the batter too wet.
* **Warm fritters and cold glaze** work best for a nice, even coating.
* **Experiment with apple varieties!** Honeycrisp, Fuji, Gala, or Granny Smith all work wonderfully, offering different levels of sweetness and tartness.
* **For an extra touch,** sprinkle a pinch of cinnamon into the glaze or add a tiny amount of maple extract for a fall twist.
