Remove to paper towels to drain.
Make the Glaze
In a large bowl, whisk together 1/4 cup milk, confectioners’ sugar, and vanilla.
Dunk each fritter in the glaze turning over to make sure both sides coated.
Place on the wire racks to air dry and drip.
NOTES
• Be careful not to over-mix the batter as it may make the fritters tough.
• Don’t overcrowd the pan when frying so the donuts cook evenly, and the oil temperature is easier to maintain.
• Using a candy thermometer to maintain the correct temperature of the oil is important.
• A Dutch oven or cast-iron skillet helps the oil hold temperature.
• Try to maintain a constant temperature of 375° F. When you add the batter, the temperature will drop slightly – increase the heat a tad. Then, when you remove the fritters from the oil the temperature will increase so you will need to turn the heat down a bit.
• Remove the fried fritters to paper towels to drain excess oil.
• Store the cooled cooked fritters wrapped loosely in paper towels in a brown paper bag. This will keep them fresh longer.
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