Line a flat work area with paper towels or clean kitchen cloths. Line a baking sheet with a wire rack and set aside.

Heat the oil in a heavy bottomed high walled Dutch Oven or similar pot over medium-high heat, leaving at least 1" from the rim of the pan to the surface of the oil for safety. Heat the oil to around 350 degrees (use a candy thermometer for temping the oil).

For the fritters, peel , nd core the apples then dice them into 1/4" pieces. Arrange the diced apples on a lean single layer baking sheet and pat dry with paper towels.

Working quickly, so the apples don't brown,  whisk the flour, sugar, baking powder, salt, cinnamon and nutmeg together in a large bowl. Toss the apples into the flour mixture to coat.

In another bowl, which the apple cider, eggs and butter together to combine.

Pour the cider mix into the flour mixture and stir with a wooden spoon until combined.

Working in batches, scoop about 1/3 cup batter into the hot oil and fry for 2 to 3 minutes per side, making sure the oil doesn't cool too much between batches. Remove the fritters with a slotted metal spoon, draining access oil back into the pot. Place the fritters on the wire rack to cool, at least 5 minutes.

Continue for the remaining batter.

To make the glaze, whisk the confectioners' sugar, cider cinnamon and nutmeg together in a bowl. When ready, spoon a heaping tablespoon over the warm fritters and allow to set 10 minutes before serving.