Prep the apples. Peel and dice the apples into small pieces, about 1/4-inch cubes. Smaller pieces cook through better and help the fritters hold together.

Heat the air fryer. Preheat to 370°F (188°C) for 3–5 minutes. A hot basket helps create a crisp exterior.

Mix dry ingredients. In a medium bowl, whisk flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until combined.

Mix wet ingredients. In another bowl, whisk egg, milk, vanilla, and melted butter (or oil).

Make the batter. Pour the wet mixture into the dry ingredients and stir just until no dry spots remain. Fold in the diced apples. The batter will be thick and chunky—perfect for scooping.

Prep the basket. Lightly spray the air fryer basket or line it with a perforated parchment liner. Avoid heavy oiling, which can soften the crust.

Form the fritters. Using a heaping tablespoon or a cookie scoop, drop mounds of batter into the basket, flattening slightly with the back of the spoon. Leave space between fritters so air can circulate.

Air fry the first side. Cook at 370°F (188°C) for 5–6 minutes until the tops look set and lightly browned.

Flip and finish. Carefully flip each fritter with a silicone spatula or tongs. Spray lightly with oil and cook another 3–4 minutes, until dark golden and cooked through. Internal temperature should be around 200°F (93°C) for a fully baked crumb.

Make the glaze. While the fritters cook, whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. Add milk a little at a time to reach a thick, drippy consistency.

Glaze while warm. Transfer fritters to a rack and spoon glaze over the tops or dunk them quickly. The residual heat will set a shiny coating.

Repeat with remaining batter. Work in batches to avoid crowding. Serve warm for the best texture.