Port and Cardamom Apple Fritters

• Vegetable oil, for frying
  

• 3 c. flour
  

• ½ c. sugar
  

• ½ tsp. salt
  

• 3 tsp. baking powder
  

• 2 tsp. ground cardamom
  

• 1 tsp. cinnamon
  

• 1⅓ c. milk
  

• ⅓ c. port wine
  

• 2 eggs
  

• 3 c. Fuji and Granny Smith apples, diced
  

• Powdered sugar, for dusting
  

• 1½ c. powdered sugar
  

• 2½ tbsp. milk
  

• 1 tsp. vanilla
  

Instructions:

1. Win a deep fryer or Dutch oven with sufficient oil to utterly submerge the fritters, and warmth to 350°F.

2. In a limiteless bowl, sprint collectively the flour, sugar, salt, baking powder, cardamom, and cinnamon. Pour in the milk, wine, and eggs, and sprint until unruffled and thick. Stagger in the apples until successfully blended.

3. The usage of a scoop or huge spoon, fragment and fastidiously plunge the batter into the hot oil, making sure no longer to crowd the fritters. Fry for 8–9 minutes, turning continuously, or until they are darkish brown and completely cooked.

4. Grab away the fritters from the oil, and drain them on a cooling rack or paper towel.

5. In a medium bowl, sprint the glaze ingredients collectively until successfully blended. Drizzle the glaze over the fritters and mud with powdered sugar as desired before serving.