One never needs a reason to make fritters, but National Fritter Day seems like as good an excuse as any to cook up a batch. With the big day coming Friday, I decided this week would be a good time to finally break out the apple fritter recipe I had been bragging about all fair season. A few weeks ago we made pumpkin fritters using a basic fritter batter, but the recipe below has earned rave reviews at tailgates, family gatherings and office holiday parties. In fact, a few former coworkers bought me a deep-fryer as an engagement gift over the summer to encourage me to make fritters more often. A pot will suffice for heating the oil if necessary, but a fryer will obviously allow for better temperature control and additional cooking space. APPLE FRITTERS For the fritters: 2 cups flour¼ cup sugar1 tbsp baking powder½ tspn ground nutmeg½ taspn cinnamon1 tspn salt 2 eggs1 cup milk2 quarts oil2 large apples, chopped Preheat the oil to 375 degrees. I use vegetable oil, because it is less expensive than other oils, has a moderate smoke point — the temperature at which the oil can break down — and has a fairly neutral taste. Canola oil also offers all of these benefits, but some, like olive oil, break down at lower temperatures, while others, like sesame oil, can have distinct flavors that will affect your fritters. I also use Granny Smith apples, a commonly used baking, because it’s only a moderately sweet style. The recipe includes plenty of sugar, maple syrup and other sweeteners. I generally get around 30 medium-to-large fritters out of the recipe. I fry them for 3 to 4 minutes, turning them halfway through, and a few of my coworkers commented how the fritters were a little crispier than most while still maintaining the classic soft, doughy inside. For the glaze, you’ll need: 1 cup powdered or confectioners sugar ¼ tspn cinnamon1 tbsp melted butter ½ teaspoon vanilla¼ cup real maple syrup When mixing the glaze, you can alter the recipe if you want to change the consistency. Adding sugar will thicken the mixture, while additional syrup will make it softer. I applied the glaze after it had the consistency of a cake frosting — to avoid too much maple syrup — after letting the fritters cool for a few minutes.