I just got this recipe from a friend. I will add a picture and shorten it a bit when I get time.

From GROK via Yogi.

Yes!Here’s a fantastic, easy recipe for homemade glazed apple fritters — crispy on the outside, tender and apple-packed inside, with a sweet vanilla glaze. No yeast, no rising time, ready in about 30–40 minutes. These are a crowd-pleaser and taste like bakery versions but are simple enough for beginners.

Easy Glazed Apple Fritters
Prep time: 10–15 minutes
Cook time: 15–20 minutes
Total time: ~30–40 minutes
Yield: 10–12 fritters (depending on size)
Ingredients
For the fritters:
2–3 medium apples (about 3 cups / 360–400g diced), peeled, cored, and cut into small bite-sized pieces (Honeycrisp for sweetness, Granny Smith for tartness, or a mix)

1 tablespoon fresh lemon juice

1¼ cups (160–180g) all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon (plus extra for optional dusting)
¼ teaspoon salt
Pinch of nutmeg or apple pie spice (optional, for warmth)
1–2 tablespoons granulated sugar (or 1 tbsp white + 1 tbsp brown sugar for deeper flavor)
2 large eggs, room temperature
⅓ cup (80ml) milk (any kind works; dairy or plant-based)
1 tablespoon unsalted butter, melted and cooled slightly (or neutral oil)
1 teaspoon vanilla extract
Vegetable, canola, or avocado oil for frying (2–3 inches / 5–7.5 cm depth in your pan)
For the glaze:
1 cup (120–130g) powdered sugar (confectioners’ sugar)
½ teaspoon vanilla extract

2–5 teaspoons milk or apple cider (start with 2–3 tsp and add more for a drizzly consistency)
Instructions
Prep the apples: Dice the apples into small pieces and toss them in a bowl with the lemon juice (this prevents browning and adds brightness). Optional but recommended: toss with ½ teaspoon cinnamon for extra flavor.
Make the batter: In a large bowl, whisk the eggs, milk, cooled melted butter, and vanilla until well combined.
In a separate medium bowl, whisk together the flour, baking powder, cinnamon, salt, sugar, and nutmeg (if using).
Add the dry ingredients to the wet and stir gently until just combined — a few lumps are fine; do not overmix. Fold in the diced apples. The batter will be thick and chunky.

Heat the oil: Pour oil into a large heavy pot, Dutch oven, or deep skillet to a depth of 2–3 inches. Heat over medium to medium-high until it reaches 375°F (190°C). Use a candy/deep-fry thermometer for accuracy (highly recommended for best results). No thermometer? Test with the handle of a wooden spoon — gentle bubbles should form around it.

Fry the fritters: Scoop the batter using a ¼-cup measuring cup, large spoon, or ice cream scoop (about 3–4 tablespoons per fritter). Carefully drop into the hot oil, frying 3–4 at a time (don’t overcrowd — it drops the oil temperature).
Fry for 2–3 minutes per side until deep golden brown and cooked through. They often flip themselves! Use a slotted spoon to transfer to a paper towel-lined plate or wire rack to drain excess oil.
Let the oil return to 375°F between batches.

Make the glaze: While the fritters fry or cool slightly, whisk the powdered sugar, vanilla, and 2–3 teaspoons of milk/cider in a bowl until smooth. Add more liquid 1 teaspoon at a time until it’s thick but pourable/drizzly.
Glaze and serve: Drizzle or dip the warm fritters in the glaze (or spoon it over the tops). Place on a wire rack to let the glaze set (it takes just a couple of minutes). Enjoy warm!
Pro Tips for Great Results

Oil temperature is everything: Too hot = burnt outside, raw inside. Too cool = greasy. Keep it steady at 370–375°F and fry in small batches.

Small, even apple pieces distribute better and cook evenly.
Don’t overmix the batter — gentle folding keeps them tender.
Best eaten fresh the same day. Leftovers can be stored in an airtight container at room temp for up to 1 day or reheated in a 350°F oven/air fryer for a few minutes to crisp up.

Cinnamon-sugar variation (even easier, classic style): Skip the glaze and toss warm fritters in a mix of ½ cup sugar + 1 tsp cinnamon.

Make-ahead: Batter can sit for 15–30 minutes (it thickens slightly). Chop apples ahead and keep them in lemon water.

Frying safety: Never leave hot oil unattended. Use long tongs or a slotted spoon.
These turn out fluffy, apple-forward, and perfectly sweet-tart with that irresistible glaze. They’re fantastic for breakfast, brunch, dessert, or a cozy fall treat.
Serve with coffee, tea, or even a scoop of vanilla ice cream. Enjoy — they disappear fast! If you try them, let me know how they turn out. 🍎