Apple Fritters with Orange Glaze

Ingredients

• 2.3 teaspoons double-acting baking powder 
• 1 cup confectioners' sugar for dusting plus more
• 2 large eggs 
• 2 cups flour all-purpose
• 3 tablespoons orange juice from navel orange 
• 2 teaspoons orange zest grated for juice in glaze (set aside orange to use )
• 2  golden delicious apples cored peeled cut into 1/4-inch-thick slices (1 pound total)
• 1 teaspoon salt fine
• 0.5 cup sugar 
• 3 tablespoons butter unsalted cooled melted
• 0.5 teaspoon vanilla extract pure
• 3 cups vegetable oil 
• 0.8 cup milk whole

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk
• wax paper
• slotted spoon
• candy thermometer

Directions

1. Whisk together flour, sugar, baking powder, and salt in a large bowl. In another bowl, whisk eggs, then whisk in milk, melted butter, zest, and vanilla.
2. Add wet ingredients into dry and fold until just combined (do not overmix), then fold in apples.
3. Heat 3/4 inch of oil in a 10- to 12-inch deep heavy skillet over medium heat until it shimmers. Drop a little batter into the oil. If it bubbles and rises to the top, the oil is ready. If it browns immediately, reduce heat. (Or use a deep-fat/candy thermometer to heat oil until it registers 375°F.) Using two tablespoons (soup spoons), drop spoonfuls of batter, each containing 2 apple slices, into oil. Working in batches of 5, cook fritters, turning over halfway through, until golden brown, center is just cooked through, and apples are tender, 3 to 4 minutes total.
4. Transfer with a slotted spoon to paper towels to drain. (Make sure oil returns to 375°F between batches.)
5. Whisk together 1 cup confectioners' sugar with orange juice and vanilla until smooth.
6. Dust fritters with some additional confectioners' sugar and drizzle glaze over fritters.
7. •Fritters are best freshly made but can be fried (not glazed) 1 day ahead. Once cooled, keep chilled, layered between sheets of parchment or wax paper, in an airtight container. Reheat in a 350°F oven until crisped and warmed through (they will continue to crisp as they cool), 10 to 12 minutes.