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Arrange racks in upper and lower thirds of oven; preheat to 425°. In a large bowl, whisk flour, sugar, baking powder, cinnamon, salt, and nutmeg. Add butter and rub with your fingertips until pea-sized pieces form, tossing to keep butter coated in flour. Add apples and toss to combine.
In a small bowl, mix eggs, cream, and vanilla. Add to flour mixture and mix until a dough comes together; it should be lumpy and sticky.
Using a ¼-cup measuring cup or large cookie scoop, scoop batter onto 2 parchment-lined baking sheets, spacing about 3" apart (about 7 per sheet).
Bake fritters, rotating sheets top to bottom halfway through, until tops are slightly golden and edges are firm, 12 to 15 minutes. Let cool 5 minutes, then transfer to a wire rack and let cool completely.
In a medium bowl, stir confectioners’ sugar, milk, and salt; it should easily run off of your spoon. Add more milk, 1 tsp. at a time if needed, until glaze is thin enough to dip.
While fritters are still warm, dip tops into glaze and return to rack. Let sit until glaze is hardened, about 10 minutes.