2 cups (232g) peeled cored and tiny diced apples* (cut into 1/4-inch dice), at room temperature
2/3 cup apple cider, at room temperature
2 large eggs, at room temperature
2 Tbsp unsalted butter, melted
1/2 tsp vanilla extract
6 cups (48 oz) vegetable oil, for frying
Heat oil in a large pot to 350 – 360 degrees.
Meanwhile in a small mixing bowl whisk together 3/4 cup of the sugar and 2 tsp of the cinnamon. Set aside.
In a large mixing bowl whisk together flour, baking powder, nutmeg and salt. Add apples and toss with a spatula to evenly coat.
In a medium mixing bowl whisk together apple cider, eggs, remaining 1/4 cup sugar, butter and vanilla. Pour mixture into bowl with flour mixture. Fold with a spatula until just combined.
Scoop dough out by the spoonful (about 1 1/2 Tbsp at a time) and using a second spoon carefully scrape batter into preheated oil, fitting about 7 at a time.
Let cook until golden brown on bottom, about 60 – 90 seconds then flip and cook opposite side until golden brown, about 60 – 90 seconds longer. Keep an eye on oil temperature to maintain 350 – 360 degrees.
Transfer to a baking sheet lined with paper towels to drain just briefly (about 10 seconds) then transfer to cinnamon sugar mixture in bowl and toss to coat. Repeat process using up all of the batter. For best results serve warm.