In a medium-sized mixing bowl, stir together the diced apples and lemon juice. Set it aside.
In a small mixing bowl whisk flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set it aside.
Using a medium-size mixing bowl and a handheld mixer on medium-low speed, blend the eggs and granulated sugar until well combined.
Lower the mixer speed to low, add ½ of the flour mixture. Blend just until combined. Add the remaining flour mixture and blend just until combined.
Keeping the mixer speed on low, add the milk and vanilla extract. Blend just until well incorporated.
Drain the excess lemon juice from the apples, and fold into the batter. Set it aside.
Using a 10 to 12-inch deep-sided skillet, add enough vegetable oil to fill the skillet ½ full. Heat the skillet on medium-high. To test if the oil is hot enough to fry, carefully drip a small dribble of the batter into the oil. If the dribble of the batter bubbles, it’s ready.
Cover a baking sheet with aluminum foil, and lay a cooling rack on top of the baking sheet to drain the fritters.
Using a ¼ cup measuring cup, measure out the batter, and carefully pour into the heated oil. It will not take long for the batter to brown, so you will need to keep a close eye on the heat level (adjusting the heat up or down) and turning the fritters often to ensure it is golden brown but does not burn. To make sure the fritters are done, insert a knife in the thickest part of the fritter; if it comes out clean, it is ready to be taken out of the oil. I only recommend frying 2 to 3 fritters at a time. Transfer the cooked fritters to the cooling rack. Repeat until all the batter is gone.
Allow the fritters to drain and cool properly.
In a small mixing bowl whisk together the powdered sugar, milk, and vanilla extract. Continue whisking until the glaze is completely smooth and no lumps are visible.
Once the fritters are drained and cooled, drizzle the glaze over the fritters until they are completely covered.
Allow the glaze to dry, then serve and enjoy.