In a medium dutch oven, heat about 2 inches of canola oil to 350 degrees F. I use a probe thermometer to ensure that my oil doesn't get too hot. Set a wire rack over a rimmed baking sheet to transfer the fritters to so they don't get soggy.

In a medium nonstick skillet, melt the two tablespoons of butter over medium-high heat. Once the butter has melted and the pan is hot, add the apples in a single layer in the pan. Sprinkle the brown sugar over the top. Cook the apples until they are golden brown and slightly softened. Turn off the heat and set aside to cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment, or just a large mixing bowl, add the flour, granulated sugar, baking powder, cinnamon and salt. Stir to combine all the ingredients. In a separate small bowl, whisk together the warm melted butter, half & half, sour cream, vanilla extract and egg until smooth. Add the wet ingredients to the dry and mix on low or mix by hand until the ingredients just start to come together. Add the apples in with any sauce from the pan and stir until they're evenly incorporated.

Once the oil is hot, gently drop 1/4 cups of batter into the oil, only doing 3 to 4 at a time, and fry until golden brown on both sides, about 3 to 4 minutes. Be sure to flip the fritters once or twice. Remove the fritters with a slotted spoon or spider and transfer them to the wire rack. Wait for the oil to heat back up between batches. I usually leave the heat on medium-high the whole time. After the fritters have cooled slightly but are still warm, dip them in the glaze and return them to the wire rack so any excess can drain. Serve right away.

To make the glaze: whisk all the ingredients together in a bowl. If the mixture feels too thick, add another teaspoon of liquid at a time until it's thin enough to coat the fritters but not runny.