1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. This dry mix reminds me of how my abuela would combine ingredients with a flick of her wrist, often without measuring.
2. In a separate bowl, beat the eggs, then add the milk and vanilla extract. Pour this mixture into the dry ingredients, stirring gently until just combined. The batter should be thick enough to hold the diced apples.
3. Fold in the diced apples, ensuring they are evenly distributed throughout the batter.
4. Heat about 2 inches of vegetable oil in a large skillet over medium heat. The oil should be around 350°F for optimal frying.
5. Using a tablespoon, carefully drop spoonfuls of batter into the hot oil, being cautious not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown.
6. Remove the fritters from the oil and drain on a paper towel-lined plate. Dust with powdered sugar while still warm.

Remember, frying can be a bit intimidating at first, but with practice, it becomes second nature. Just like when I first learned to make tortillas with my grandmother, each batch gets better with a little patience and practice.