• Assemble all ingredients and equipment. Prepare a wire rack lined with parchment or a tray for cooling.

For the Fritters:

• Peel and finely chop or grate the apples into very small pieces; place them in a bowl and set aside.
• In a small bowl, whisk together the eggs, milk, and lemon juice until evenly combined.
• In a separate bowl, stir the flour, baking powder, salt, sugar, and cinnamon to distribute the leavening and spices.
• Pour the wet mixture into the dry ingredients and fold gently until the batter just comes together; then fold in the chopped apples without overworking the mixture.
• Pour several inches of oil into a deep, heavy pot and heat it to about 350°F (175°C). Use a thermometer to keep the temperature steady.
• Using a large tablespoon or small scoop, drop rounded portions of batter into the hot oil. If they ball up, gently flatten them with the spoon so they fry evenly. Fry in small batches to avoid crowding.
• Fry the fritters until deep golden brown, about 3 minutes per side, turning once. Remove with a slotted spoon and transfer to the wire rack to drain and cool slightly.
• When the fritters are cooled enough to handle, dip them into the glaze or brush the glaze over the tops. Place back on the rack and allow the glaze to set.
• Serve the fritters warm for best flavor. To store, keep loosely covered at room temperature up to 2 days, refrigerate up to 1 week, or freeze in an airtight container for up to 2 months.

For the Glaze:

• While the fritters cool, whisk the powdered sugar, vanilla, and 3 tablespoons of milk in a small bowl until smooth. Add more milk to thin or extra powdered sugar to thicken, aiming for a pourable glaze.
• Use the glaze to dip cooled fritters or brush it over them; allow excess to drip off and the coating to set on the rack before serving.