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Mix the 1 cup of powdered sugar with 1 tablespoon of milk.
FRITTERS:
Mix all dry ingredients together, slowly add the wet ingredients minus the apple.
Carefully mix until well combined. Gently fold in apple pieces. The batter should be the consistency of a light cake mix.
Once the oil is ready (when a test drop of dough floats to the top of the oil, a drop of water sizzles, or a piece of white bread browns in 60 seconds) then using a cookie scooper or soup spoon, place 4 to 5 balls of dough into the oil. Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. I cooked mine about 35 seconds per side, but they were the size of golf balls – adjust cooking times based on size of fritters and temperature of your oil, ideally around 365°F. It is always a good idea to test one to ensure it comes out like you are expecting.
Drain on paper towels and serve immediately, so they are nice and hot. Serve with glaze.