Apple fritters with vanilla glaze

Peel the apples, cut the flesh off around the core, and chop into small cubes about a centimeter or smaller, since the fritters fry quickly.

Cover the apples with a wet kitchen towel to stop them browning.

In a big bowl combine the all-purpose flour, a little cinnamon and a little baking powder.

Mix the eggs, brown sugar, vanilla and buttermilk until the sugar dissolves.

Add wet to dry and mix only until just combined, like a pancake batter; a few lumps are fine, as more mixing toughens it.

Fold in the apples with a spatula.

Pour a few inches of vegetable or canola oil into a medium heavy-bottomed saucepan, clip on a thermometer, and heat slowly over about medium to 375 F / 190 C. Without a thermometer, the oil is ready when it bubbles around a wooden spoon handle.

Drop in scoops of about two tablespoons (roughly a quarter cup measure) a few at a time, without overcrowding, carefully so the oil does not splash.

Fry 2 to 3 minutes until golden brown, flip and fry about 2 minutes more. If they brown too fast, turn the heat down.

Drain on a cooling rack over a baking tray. Repeat with the rest.

While still hot, dunk each fritter in vanilla glaze with forks, let the excess drip off, and set on the rack; the hot fritter thins the glaze into a crisp shell.