Pour Colavita canola oil into a large 6 qt heavy-bottom pot. Heat oil over medium heat until the temperature on a candy thermometer reaches 360°F.

In a large bowl, combine sour cream, Colavita Mediterranean Extra Virgin Olive Oil, egg, and granulated sugar. Fold in apples.

In a medium bowl, combine flour and baking powder. Fold half of the dry ingredients into the apple mixture. Fold in the milk. If the mixture is too stodgy, then add another 1/4 cup milk. Fold until small bits of flour appear in the batter. Add remaining flour mixture and gently fold until no streaks of flour remain.

Using a spoon, place 1/3 c. batter into hot oil, fitting about 3 to 4 at a time. Fry until golden and bubbly all around the fritter, 4 to 6 minutes. Repeat in batches. Remove to a cooling rack fitted in a sheet tray. This allows airflow and prevents sogginess if on a paper towel-lined plate.

In a medium bowl, mix confectioners' sugar and white balsamic. Dunk each fritter into the glaze. Place back on a cooling rack to harden. Sprinkle with Maldon salt