For the apple fritters: heat a 12” cast iron skillet over medium heat. Add the butter and let it melt. Add the diced apples. Cook for about 3 minutes

until starting to soften. Stir in 1 tablespoon of brown sugar, 1 tsp of cinnamon, and a pinch of salt. Pour in the apple juice. Bring to a simmer

and cook for about 5 minutes,

or until most of the liquid has evaporated. Allow the apples to cool.

Pour the safflower oil into a 3-5qt Dutch oven. Heat over medium until the oil reaches 350°F.

Meanwhile, combine the flour, baking powder, salt, and remaining 2 teaspoons of cinnamon in a large mixing bowl. Toss to combine and set aside.

Beat the eggs in another mixing bowl. Whisk in the remaining ¼ cup of brown sugar. Add the milk and vanilla. Pour the wet ingredients into

the dry and use a rubber spatula to combine. Fold in the apples.

Once the oil is at temperature, work in batches transferring the batter to the oil using a 2-ounce ice cream scoop and additional spoon

to slide the batter out (don’t overcrowd the pot). Fry for about 3 minutes per side, or until crisp and cooked through

(adjust the heat as needed to maintain the oil temperature; the fritters will be fairly dark but you don’t want the outside to burn).

Use a slotted spoon to transfer the fritters to a sheet pan lined with paper towels. Repeat with the remaining batter.

Meanwhile, for the glaze, combine the powdered sugar, cinnamon, maple syrup, water, and vanilla in a shallow mixing bowl. Whisk to combine.

Dip each fritter in the glaze to fully coat one side and then set the fritters onto a wire rack, glazed-side up, so that they don’t get soggy.

Repeat the process for a second coating of glaze. Immediately sprinkle a pinch of flaky sea salt over top. Eat immediately or allow

the glaze to fully set.