5–6 medium apples, peeled, cored, and chopped (about 4 cups)

2 tablespoons fresh lemon juice

1/2 cup granulated sugar

1/2 cup brown sugar

2 tablespoons cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup water or apple juice

2 tablespoons salted butter

1/4 cup lukewarm water

2 1/4 teaspoons active dry yeast

1/2 cup granulated sugar, divided

1 cup whole milk, room temperature

2 large eggs, lightly beaten

6 tablespoons salted butter, melted

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

4–4 1/2 cups all-purpose flour, plus extra for shaping

1 1/2 tablespoons ground cinnamon

2 quarts oil for frying

4 cups powdered sugar

1 teaspoon vanilla extract

1/3–1/2 cup milk or cream

Cook Mode Prevent your screen from going dark

Make the Apple Filling: In a medium saucepan, combine apples, lemon juice, sugars, cornstarch, cinnamon, nutmeg, and water/juice. Cook over medium heat until thickened and apples are tender. Stir in butter and cool.
Make the Dough: Dissolve yeast in lukewarm water with 1 teaspoon sugar; let sit 5–10 minutes. In a large bowl, mix milk, eggs, melted butter, remaining sugar, salt, nutmeg, and yeast mixture. Gradually add flour to form soft dough. Knead 5–7 minutes, cover, and let rise 1–1.5 hours.
Assemble Fritters: Roll dough 1/2-inch thick. Cut into squares or rounds. Place a spoonful of apple filling in center, fold or pinch edges to seal. Heat oil to 350°F (175°C) and fry fritters in batches 2–3 minutes per side. Drain on paper towels.
Make the Glaze: Whisk powdered sugar, vanilla, and milk/cream to smooth, pourable consistency. Dip or drizzle over warm fritters. Let set before serving.

Add a pinch of cloves or allspice to apple filling for extra warmth.

Use caramel sauce instead of glaze for richness.

Roll glazed fritters in cinnamon sugar for a crunchy coating.

Substitute pears or berries for a fruity variation.

Make mini fritters for bite-sized treats.