In a large measuring cup, combine 1 cup of warm milk and 1 tablespoon of sugar. Then stir in yeast and let proof on the counter for 10 minutes.

Meanwhile dice the apples into ¼-1/2 inch pieces. Once the apples are diced, toss them in a medium bowl with lemon juice, ginger, and cinnamon, making sure all the apples are covered in spices.

In a separate bowl, lightly beat the eggs and vanilla together and add them to the milk and yeast mixture.

In a large bowl. add the flour, the rest of the sugar, and salt. Then mix in the yeast and egg mixture well with a hand mixer or by hand with a spatula.

Add the softened butter and apples and mix well. Dough will be sticky and more batter-like.

Cover the bowl with plastic wrap and place it in a warm place for 45 minutes to 1 hour for the dough to rise.

Fill a saute pan or heavy bottomed dutch oven with 2 inches of vegetable oil and bring the temperature to 350 degrees F. Use a small cookie scoop, a 1-inch works perfectly, or two teaspoons to scoop and drop apple fritter dough into the hot oil. Fry about 3-4 fritters at a time, making sure the temperature stays around 350 degrees F, using the candy thermometer.

Cook for about 1-2 minutes on each side of the fritters or until both sides are a deep golden brown. Transfer to a wire rack with paper towels underneath to drain any oil.

When cooled somewhat, dust a generous amount of powdered sugar on top of fritters.

Store in an airtight container for 2 days.