1. In a large bowl, sift together the flour, cornmeal, sugar, baking powder, cinnamon and salt. Set aside. 
2. In another bowl, whisk together the beer, eggs, butter, orange zest, orange juice, and vanilla. Incorporate the liquid ingredients into the dry ingredients until batter is just moistened. Add the apples.
3. Heat a large saucepan filled with 5 cm (2 in.) of oil until an instant read thermometer reads 190°C (375°F). 
4. Carefully drop heaping tablespoons (15 mL) of batter into hot oil. Fry a few balls at a time until golden brown, about 2 minutes per side. 
5. Using tongs, carefully remove donuts from oil, place on paper towel to drain, and dust with icing sugar.
6. Serve donuts warm, topped with French vanilla ice cream.

Chef’s secret

Crunchy and sweet, Cortland apples retain their shape when cooked and give excellent results.