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1
Make the filling: In a large saute pan, melt the butter over medium heat. Add the apples and saute until just beginning to become tender, 3 to 4 minutes.
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2
Add the lemon zest, lemon juice, brown sugar, and cinnamon, and saute for 1 minute more.
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3
Remove the mixture from the pot and cool to room temperature.
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4
Make the fritters: Heat 3 to 4 inches of oil over medium-high heat until it reads around 350u00b0F on a thermometer (or throw a scrap piece of dough in as a tester-if the dough bubbles and rises to the surface, the oil is good to go).
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5
While the oil heats, roll out the doughnut dough on a lightly floured surface to 1/4 inch thick-no need to be precise in size or shape, as rustic is the name of the game here.
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6
Scatter the cooled apple filling in an even layer over the dough. Roll the dough up into a log, then use a rolling pin to roll the log flat-no more than 1 inch thick.
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7
Cut the dough into squares (about 3 x 3 inches). Let the fritters rise, covered, on a lightly floured surface for 30 minutes to 1 hour. When the oil is hot, gently add the doughnuts to the pot in batches, frying until they're golden brown on both sides, 3 to 4 minutes. (Note: Some of the fruit may fall out-that's okay! If you're frying multiple kinds of doughnuts, fry these last, as escaped filling may color/flavor the oil.)
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8
Drain the doughnuts on several layers of absorbent paper towels. Let cool for 5 minutes, then toss in cinnamon sugar to coat. Serve immediately.
