For the Fritters:
1 ¼ cups flour
1 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 large Fuji or Honey Crisp apple peeled, cored and diced
2 large eggs room temperature
3 tablespoon olive oil
¼ cup Angry Orchard Crisp Apple
Vegetable or canola oil (for frying)
For the Glaze:
1 ¼ cups powdered sugar
½ teaspoon vanilla
3 tablespoons maple syrup
1 to 3 tablespoons cold water
Stir together the flour, baking powder, baking soda, cinnamon, salt, brown sugar, and white sugar.
Add the apples, eggs, oil, and Angry Orchard, stir until combined.
Heat the oil in a pot over medium-high heat. Clip a deep-fry thermometer on the side, adjust the heat to maintain 350°F.
Drop a spoonful of dough into the hot oil. Cook on both sides until golden brown and cooked through. About 2 minutes per side. Remove with a metal slotted spoon.
Allow to drain and dry on a stack of paper towels.
Stir together the glaze ingredients, thin with water until desired consistency.
Drizzle the glaze over the doughnuts.