Heat your oil. The ideal temperature for frying is between 345F and 350F. Use a large deep pot to heat the oil and affix a candy thermometer to the side to monitor the temperature.

Line a large plate or a cutting board with paper towel. We will use this to let the fritters drain after they are fried.

Mix the dry ingredients. In a large bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

Prep the apples. Peel the apples, then cut them into thin slices or dice them. Either way works, it just depends on how big you want your pieces of apple to be in the fritters. The slices should be thin or the dice should be small though, this way the apples will cook through during the brief frying time.

Add wet ingredients. Make a well in the center of your dry ingredients and add the milk, eggs and olive oil. Stir briefly to combine, just until there are no dry bits of batter left.

Add the apples. Add the apples to the batter and mix well, until the apples are well incorporated into the batter.

Fry. Use a spoon to scoop about 1/4 cup of batter per fritter, then carefully drop it into the oil. Cook for about 2 minutes per side, until golden. Use a metal slotted spoon to remove the fritters from the oil. Place the cooked fritters on the paper towel lined plate or cutting board to drain. Cook 2 fritters at a time so that the oil temperature doesn’t drop too low.

Make the glaze. In a medium bowl, whisk the confectioners’ sugar, maple syrup, and milk until you have a thick but pourable glaze.

Glaze the fritters. Once the fritters are cool enough to handle, dip each fritter into the glaze. Place on a clean cutting board or plate to cool a bit longer and let the glaze harden. This will take about 30 minutes.

Dig in! You can eat fritters with your hands the same way you would glazed donuts.