Preparing the Fritter Batter
In a large mixing bowl, whisk together 1½ cups all-purpose flour, ¼ cup light brown sugar, 2 tablespoons white sugar, ¼ teaspoon salt, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and 2 teaspoons baking powder until evenly combined. In a separate bowl, mix 2 beaten eggs, ⅓ cup buttermilk, and ⅓ cup applesauce until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined into a thick batter. Fold in 2 Honeycrisp apples, peeled, cored, and finely diced, distributing them evenly throughout the batter.
Heating the Oil
In a deep pot or heavy skillet, heat 1 quart peanut or vegetable oil over medium heat until it reaches about 350°F. Maintain this temperature as consistently as possible to ensure the fritters cook evenly and develop a golden, crisp exterior.
Frying the Fritters
Using a spoon or small scoop, carefully drop portions of the batter into the hot oil, forming rough, irregular fritters. Fry in batches to avoid overcrowding, cooking each fritter for about 2–3 minutes per side until deep golden brown and cooked through. Use a slotted spoon to transfer the fritters to a paper towel-lined plate or rack to drain excess oil.
Making the Glaze
In a bowl, whisk together 2 cups powdered sugar, ¼ cup buttermilk, and 1 teaspoon vanilla extract until smooth and pourable. The glaze should be thick but able to coat the fritters; adjust with a small splash of buttermilk if needed.
Glazing and Serving
While the fritters are still slightly warm, dip or drizzle them with the glaze, allowing the excess to drip off. Let the glaze set for a few minutes before serving. Enjoy warm for the best texture, with a crisp outside and soft, apple-filled interior.
