Line a sheet pan with a paper towel. Top with a wire rack. Set aside.

In a large bowl, combine the flour, baking powder, ginger, cinnamon, nutmeg, and salt.

In a medium bowl, whisk together the non-dairy milk, brown sugar, ground flax seeds, lemon juice, and vanilla. Let sit for five minutes.

Pour the liquid ingredients into the flour mixture and mix with a spatula until just combined. Add the apples and stir until just combined.

In a large, tall-sided skillet, heat two inches of oil to 350 degrees Fahrenheit over medium-high heat, using a candy or digital read thermometer to check the temperature.

Once the oil reaches the correct temperature, add a small piece of batter to the skillet. It should sizzle immediately on contact. If it doesn’t, check the temperature again and make sure it has reached 350 degrees Fahrenheit.

Using a scant quarter-cup measure or an ice cream scoop, scoop up the batter and gently drop it into the oil, loosening it from the measuring cup with a spoon if needed.

Fry in small batches of about four at a time for two to three minutes per side, until golden. Using a slotted spoon or tongs, transfer the fritters to the prepared sheet pan.

Repeat with the remaining batter, rechecking the oil temperature as you go. You may need to adjust the heat to maintain the proper temperature.

In a medium bowl, whisk together the powdered sugar, two tablespoons of non-dairy milk, honey, and sea salt. Add more milk as needed to reach the consistency of heavy cream. Drizzle the glaze over the slightly cooled fritters and sprinkle with flaky salt. Serve immediately.