Prepare the dry mix: In a large mixing bowl, whisk together the flour, caster sugar, baking powder, cinnamon, nutmeg, and salt. The mixture should look pale and sandy, with the spices releasing a warm, fragrant aroma that fills your kitchen.

Combine the wet ingredients: In a separate small bowl or jug, beat the eggs, then stir in the milk and vanilla extract until the mixture is smooth and pale yellow, with no streaks of egg white remaining.

Make the batter: Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined. The batter will be thick and slightly lumpy — do not overmix, or your fritters will turn out tough. You should see small pockets of flour still visible.

Fold in the apples: Add the diced apples to the batter and fold them in using a spatula. Every piece of apple should be coated in batter, and you'll hear a soft squelch as the apples release a little juice into the mixture. The batter will look bumpy and rustic.

Heat the oil: Pour vegetable oil into a large frying pan or skillet until it's about 1cm deep. Heat over a medium-high flame for about 3 minutes. To test if it's ready, drop a tiny piece of batter into the oil — it should sizzle immediately and rise to the surface within seconds. The oil should shimmer but not smoke.

Fry the fritters: Using a tablespoon, carefully drop spoonfuls of batter into the hot oil, flattening them slightly with the back of the spoon. Do not overcrowd the pan — fry 3 to 4 fritters at a time. Cook for 2 to 3 minutes on each side. The underside should turn a deep golden brown, and the edges will look crisp and lacy. When you flip them, the uncooked side should look slightly puffy and matte.

Drain and cool: Use a slotted spoon to transfer the cooked fritters to a plate lined with kitchen paper. You'll hear a gentle hiss as the hot fritters hit the paper. Let them drain for about 30 seconds — the paper will soak up any excess oil, and the fritters should feel light and crisp to the touch.

Make the glaze: While the fritters cool slightly, whisk together the icing sugar, milk, and vanilla extract in a small bowl. The glaze should be thick but pourable — if it's too thick, add a few drops more milk. It should look glossy and white, like a smooth river.

Glaze and serve: Drizzle the glaze over the warm fritters using a spoon, or dip each fritter directly into the glaze for a thicker coating. The glaze will set slightly within a minute, forming a crackly, sweet shell. Serve immediately while the fritters are still warm and the glaze is soft.