Approximately twelve small fried apple fritters with cinnamon glaze.

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Whisk 2 cups flour, 1/4 cup sugar, 2 tsp baking powder, 1 tsp cinnamon and 1/2 tsp salt. Whisk two eggs with 3/4 cup milk and 1 tsp vanilla separately, then fold wet into dry and add finely diced pieces from two peeled apples.
Pour about 4 cups neutral oil into a heavy deep pot, leaving ample headroom, and heat to approximately 350°F on a frying thermometer. Drop modest equal scoops of batter in small batches without crowding or splashing.
Fry each batch approximately 2–3 minutes per side until deeply golden and cooked through, checking that the apple-studded center has no wet batter. Maintain oil temperature between batches. Drain with a slotted spoon onto paper towels.
Whisk 1 cup confectioners' sugar, 1/2 tsp cinnamon and 2 tbsp milk. Drizzle a thin glaze over cooled fritters and allow it to set. Count about twelve, measuring actual size, oil absorption, cook and glaze behavior in a kitchen trial.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 20 minutes, included in the total.

Untested estimate: four small batches of about six minutes each and twenty minutes cooling/glaze set; actual oil recovery changes time.