Peel the Granny Smith apples and cut them into approximately ½-inch pieces. Place the diced fruit in a bowl and toss with a very small pinch of the measured salt to help limit browning.

Sift the all-purpose flour, baking powder, remaining salt, and ground cinnamon together into a large mixing bowl. Break apart any remaining clumps so the cinnamon and leavening are distributed evenly throughout the dry mixture.

Measure and arrange the remaining ingredients before proceeding with the batter.

In a separate bowl, whisk the room-temperature eggs with the milk, unsweetened applesauce, and vanilla extract until the mixture is smooth and uniform.

Continue whisking for approximately 30 seconds so the eggs are thoroughly incorporated and the liquid mixture becomes cohesive.

Pour the prepared wet mixture into the bowl containing the sifted dry ingredients. Stir gently only until the ingredients come together. Avoid excessive mixing, which may encourage too much gluten development and produce firmer fritters.

Using a spatula, carefully fold the diced apples into the batter with light motions so the fruit pieces remain intact.

The completed batter should have a substantial, thick consistency while remaining soft enough to portion with a scoop.

While the frying oil heats to 375°F, combine the sifted confectioners’ sugar with ¼ cup milk in a small bowl.

Whisk until completely smooth and pourable. The glaze should resemble the consistency of heavy cream—substantial enough to cling to the fritters while still flowing slowly from the whisk.

Heat the frying oil to 375°F in a sturdy, heavy-bottomed pot or deep skillet. Use a candy or deep-frying thermometer to monitor the temperature accurately.

Working in batches so the pan does not become crowded, carefully lower approximately ¼-cup portions of apple batter into the hot oil using a measuring cup or cookie scoop.

Cook each fritter for 2–3 minutes on the first side, turn once, and fry for another 2–3 minutes, or until the exterior develops a deep golden-brown color.

Remove the cooked fritters from the oil and place them on a paper towel-lined plate to drain away excess oil. The finished fritters should have a crisp exterior and a tender center.

Once the fritters remain warm but are comfortable to handle, dip each one into the prepared glaze. Allow the surplus coating to drip back into the bowl before transferring the fritters to a wire rack positioned over parchment paper.

Leave the glazed fritters undisturbed for 5–10 minutes, allowing the coating to firm and develop a smooth finish.

Serve the cinnamon apple fritters while they are still slightly warm for the preferred texture and flavor.