Prepare the Apples and Dry Mix: Peel, core, and dice your apples into 1cm cubes. In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, ground cinnamon, and salt. This ensures the leavening agents and spice are evenly distributed.

Combine the Wet Ingredients: In a separate, smaller bowl or a jug, whisk together the milk, the lightly beaten egg, and the vanilla extract until just combined.

Make the Batter: Pour the wet ingredients into the bowl of dry ingredients. Gently fold them together with a spatula or wooden spoon until just mixed. A few lumps are perfectly fine; be careful not to overmix, as this can make the fritters tough.

Fold in the Apples: Add the diced apples to the batter and gently fold them in until they are evenly coated. Let the batter rest for 5 minutes while you heat the oil. I find this short rest helps create a more tender fritter.

Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed saucepan or Dutch oven until it's about 5cm deep. Heat the oil over a medium-high heat until it reaches 180°C. A kitchen thermometer is essential here for getting the temperature right. If you don’t have one, a small cube of bread should turn golden brown in about 30-40 seconds. For more tips on deep-frying, this guide from BBC Good Food is very helpful.

Fry the Fritters: Using two dessert spoons, carefully drop large spoonfuls of the batter into the hot oil. Don't overcrowd the pan; I fry 3-4 at a time. Fry for 2-3 minutes per side, until they are deep golden brown and puffed up. What works best for me is using the two spoons to help shape them as they drop in, creating those lovely, rustic edges.

Drain and Cool: Use a slotted spoon to carefully remove the cooked fritters from the oil. Let them drain on a wire rack placed over a baking tray to catch any drips. This keeps them crisp all over. Repeat with the remaining batter.

Make the Glaze: While the fritters are cooling slightly, prepare the glaze. In a small bowl, whisk the sifted icing sugar with 2 tablespoons of milk and the vanilla extract until you have a smooth, pourable glaze. Add the remaining tablespoon of milk if it's too thick.

Glaze the Fritters: Once the fritters are cool enough to handle but still warm, you can either dip the tops into the glaze or drizzle it over them using a spoon. Place them back on the wire rack to allow the glaze to set.