Place a cooling rack over a large, rimmed baking sheet.
Cut each biscuit in quarters with a sharp knife and add to a large mixing bowl.
Pour in the apple pie filling, flour and cinnamon. Mix well to combine. Pour out onto a floured surface and spread into a large rectangle. Cut into 12 pieces.
Heat 2 inches of oil to 350°F in a cast iron skillet or other large, rimmed skillet.
Using a spatula, scoop up the apple dough and carefully slide into hot oil. Do not over crowd the pan and steam them. Cook 3 minutes per side until golden, being sure not to burn. Lift out of the oil and rest on a cooling rack to drain excess oil. Keep oil at 350°F.
In a small bowl mix together the powdered sugar, milk (or apple juice or cider), and vanilla until smooth. Drizzle over each fritter until covered on the cooling rack (baking sheet will catch spillage. Allow glaze to set and rest 10 minutes before serving.
Video
Notes
I use two 16 oz cans of refrigerated biscuit dough. I prefer the tartness of the jumbo sized buttermilk biscuits that come 8 to a can.
If you don't want to use canned apple pie filling, peel and dice 3 apples of choice. Place apples in a sauté pan with 2 tablespoons of butter and 1/4 cup brown sugar. Stir and cook on low until fork tender and sauce has thickened. Allow to cool, then use as you would the canned version.
Oils for Frying: I use peanut oil because it has a high smoke point (446°F), but in times like these any oil other than olive oil will be good. Others could be Peanut oil, Soybean oil, Vegetable oil, Safflower oil, Canola oil, Corn oil, Cottonseed oil, Sunflower oil.