Peel, core, and dice your apples into roughly 1/2-inch pieces. If you prefer rings, cut them about 1/4 inch thick. Set them aside on a plate lined with a paper towel and pat them dry. Wet apple pieces make the batter too loose.

In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, cardamom, and salt. Add the egg, milk, and vanilla and whisk until a smooth, thick batter forms. It should look like a slightly thicker pancake batter. Fold in the diced or sliced apples until they are evenly coated.

Pour about 1/2 inch of neutral oil into a large skillet or cast iron pan. Heat over medium heat until the oil reaches 350 degrees F. If you do not have a thermometer, test the oil by dropping in a tiny bit of batter. It should sizzle immediately and float to the surface without sinking or turning dark right away.

Working in batches so you do not crowd the pan, drop heaping tablespoons of batter into the hot oil. Gently press each one down slightly with the back of your spoon to flatten it just a little. Cook for 2 to 3 minutes on the first side until the edges look set and the bottom is deep golden brown.

Flip each fritter carefully using a slotted spatula or spoon and cook the second side for 2 to 3 more minutes until golden. The fritters should feel firm when gently pressed, not squishy in the center.

Lift the finished fritters out of the oil and set them on a wire rack lined with paper towels. Let them drain for about 1 minute. Repeat with the remaining batter, checking the oil temperature between batches and adjusting the heat as needed to keep it near 350 degrees.

Dust the warm fritters generously with powdered sugar using a fine mesh sieve or sifter. Serve immediately while they are still hot and slightly crisp on the outside.