• In a large mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt until well combined.
• In a separate bowl, whisk together the buttermilk, apple juice, vanilla, beaten eggs, and melted butter until smooth.
• Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the fritters tough.

Fold in the apples:

• Gently fold the chopped apples into the batter until evenly distributed.
• In a large, heavy-bottomed pot or deep skillet, heat the canola or vegetable oil over medium heat to about 350°F (175°C). Use a thermometer to monitor the temperature, as keeping the oil at the right heat ensures the fritters cook evenly.
• Carefully drop the batter into the hot oil using a spoon or small scoop, forming fritters about 2 to 3 inches in diameter. Fry them in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
• Using a slotted spoon, remove the fritters from the oil and place them on a paper towel-lined plate to drain any excess oil.

For The Glaze:

• Whisk together the powdered sugar, milk, and melted butter, and salt in a small bowl. Stir until smooth. If you prefer a thinner glaze, add a little more milk.
• After the fritters have cooled slightly, dip each one into the glaze. If there's any leftover glaze, you can either dip the fritters again or drizzle the remaining glaze over the top.