In a medium bowl, toss diced apples with 2 tablespoons sugar, 1 ½ teaspoon cinnamon, nutmeg, and lemon juice. Let sit for 10 minutes to soften slightly and draw out natural sweet juices.

In a large bowl, whisk together flour, ¼ cup sugar, baking powder, and salt.

In a separate bowl, whisk eggs, milk (or cider), melted butter, and vanilla until smooth. Pour wet ingredients into dry ingredients and stir just until combined (do not overmix).

Fold the spiced apples and any accumulated juices gently into the batter until evenly distributed.

Pour 1.5 to 2 inches of oil into a deep Dutch oven or heavy cast-iron skillet. Heat oil over medium heat to 365°F (185°C). Use an oil thermometer for precise temperature control.

Drop ¼-cup mounds of batter into hot oil, gently flattening each with the back of a spoon into rough oval patties. Fry 3 to 4 at a time to prevent overcrowding.

Fry for 2 to 2 ½ minutes per side until deep golden brown and cooked through the center. Transfer with a slotted spoon to a wire rack set over a paper towel-lined baking sheet.

Whisk confectioners sugar, milk/cider, vanilla, and a pinch of salt in a shallow bowl until smooth and silky.

While fritters are still comfortably warm, dip both sides thoroughly into the glaze or spoon generously over top, allowing excess to drip onto the rack.

Let glaze set for 3 minutes to form a signature crackly bakery crust, then serve immediately warm.