For the Fritters:

1. Combine the butter, sugar, cider, and salt in a small saucepan and place over medium heat. Bring the mixture to a simmer and cook for a few minutes until the butter is melted and the sugar/salt are completely dissolved.
2. Remove the pot from the heat and quickly whisk in the flour and cinnamon. Stir until a ball forms. Return the pan to the heat for a minute or so, stirring constantly, to cook out the raw flour taste.
3. Remove the pot from the heat and transfer the mixture to a heat-safe bowl. Allow the mixture to cool slightly before beating in the eggs, one at a time, with a hand blender (alternatively, you could use a whisk or your stand mixer fitted with a whisk attachment).
4. Beat until the batter is smooth. Fold in the grated apple.

For the Apple Cider Glaze:

1. Combine all the ingredients for the glaze in a medium bowl, whisking well to combine and dissolve any lumps. Add more sugar or liquid, as needed, to achieve an easily pourable consistency. Set aside.

To Fry/Assemble:

1. Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium heat until the temperature reaches 325°F on a candy/deep-fry thermometer. Meanwhile, fit a wire rack over a baking sheet; set aside.
2. When the oil is ready, add 2-3 small scoops (I use a small cookie scoop to drop the dough into the oil) of the dough and fry until golden brown, flipping halfway through, about 4 minutes total. Remove the fritters from the oil with a slotted spoon and transfer to the rack-lined baking sheet. Repeat with remaining dough.
3. While the fritters are still warm, gently toss in the glaze until evenly coated. Return to the wire rack to allow excess glaze to drip off. Dust warm fritters with powdered sugar and serve.