Apple Cider Glaze:
For the fritters:
In a small saucepan, simmer cider until reduced to ¾ c, about 10 minutes. Pour into a medium bowl and refrigerate until cool, about 5 minutes.
In a large bowl, whisk together flour, sugar, baking powder, salt and apple or pumpkin pie spice blend.
To the bowl with the cooled cider, add eggs, melted butter and vanilla, and whisk to combine. Pour into the flour mixture and stir gently, only until smooth. Fold in apples.
Fill a large, heavy pot to with oil, to a depth of 4 inches. Warm over medium high heat to 350°F on a deep-fat thermometer. Have ready a wire rack lined with paper towels to use for draining fritters.
Use a small spring-release scoop or two spoons to drop balls of fritter dough into the hot oil, (about 2 rounded tbsp of dough per fritter). Work in batches to ensure fritters can float freely in hot oil. Fry until deep golden brown, 3-4 minutes, flipping fritters midway if they don’t turn over on their own as they cook. Adjust heat as needed to keep oil between 340° and 350° F.
Use a spider or slotted spoon to transfer the hot fritters to the rack to drain and cool while preparing the glaze.
For the glaze:
In a small bowl, whisk together confectioners’ sugar, corn syrup and vanilla. Whisk in cider a little at a time to create a thick, smooth glaze. You might not need all of it.
Dip the tops of the fritters in glaze and return them to the rack until the glaze sets a little, about 2 minutes.
Serve the fritters warm, with ice cream if desired.
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