1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Set aside.
2. In another bowl, beat the eggs and then add the milk and vanilla extract, stirring until well combined.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the fritters tough.
4. Fold in the diced apples, ensuring they are evenly distributed throughout the batter.
5. Heat vegetable oil in a deep skillet over medium-high heat. The oil should be about 2 inches deep. To test if it’s ready, drop a small piece of batter into the oil – it should sizzle and rise to the surface.
6. Using a small cookie scoop or spoon, carefully drop spoonfuls of batter into the hot oil, making sure not to overcrowd the pan. Fry each side for about 2-3 minutes, or until golden brown.
7. Remove the fritters with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
8. To make the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the warm fritters and serve immediately for the best texture.

Cooking has always been an act of creativity and care for me. Just like my abuela taught me, trust your senses and adjust to your liking – that’s where the magic happens.