Dust your work surface with flour & turn dough out onto your work surface.
Roll it into a thin layer about 1/2-inch thick.
Spread half of the apples over half of the dough.
Fold the dough over on itself, and press down gently to seal the apples into the middle of the dough.
Press the dough out into a thin rectangle again, flour it as necessary to keep it from sticking.
Add the rest of the apples on half of the dough, and fold it over itself again. (This process helps distribute apples randomly throughout the dough layers.)
Pat the dough back into a thin rectangle.
Use a bench scraper or large sharp knife to cut the dough into small squares, about 1½" or so. Line two baking sheets with parchment
Gather together about 4-5 squares (total weight 2.5-3 oz) & press them together into a patty, pinching them at the top to help secure them. (it's okay for them to be odd shaped or for some apples to poke out)
Place a fritter on a baking sheet, then repeat until all of your fritters are formed.
Cover the fritters loosely with a cloth and let them rise in a warm place for about 30 minutes.
Toward the end of the fritter rise time, preheat the frying oil into a medium-large saucepan, and insert a deep fry thermometer.
Turn the heat to medium and heat until the oil reaches 350 F.
(During the frying process, keep a close eye on the thermometer and monitor the temperature carefully.)
Place 2-3 fritters at a time in the oil and fry them for 1-2 minutes per side, until they are puffed and golden brown.
Once cooked, remove them from the oil using a slotted spoon & place them on a paper-towel lined wire rack to cool.
Repeat with the remaining fritters. (keep a close eye on your oil temperature & adjust your heat accordingly)