In a large mixing bowl, stir together the eggs, brown sugar, vanilla, cream cheese extract, and melted butter until smooth.

Whisk in the flour, baking powder, cinnamon, and apple pie spice until just combined.  Don’t overmix.  Set aside.

Toss the chopped apples and lemon juice together in a small bowl.

Add the apples, with the lemon juice, into the batter and fold into the mixture until well combined.

Set the bowl aside and allow the batter to rest for 10 minutes.

Meanwhile, pour the oil into a heavy-bottom Dutch oven.  

Heat the oil until it reaches 375 degrees on a deep-fry thermometer.

Use a tablespoon to scoop a heaping tablespoon of batter and slide it into the hot oil.

Fry for 2-3 minutes or until deep golden brown.

Carefully turn the fritter over and cook the other side for 2-3 additional minutes.

With a slotted spoon or wire spider, remove the fritters from the oil and place them onto a wire rack set over a baking sheet.

Continue frying the remaining batter.

While the fritters cool, make the glaze.

In a medium bowl, stir together the powdered sugar, milk, and vanilla until smooth.

Dunk each fritter in the glaze and place it back on the wire rack to dry.

If there is any remaining glaze, spoon it over the fritters.

Allow the fritters to dry for at least 10 minutes.