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For the apples: Melt the butter in a large skillet over medium heat. Add the apples and cook, stirring from time to time, for 2 minutes. Sprinkle with the sugar and mix well. Keep cooking, stirring from time to time, for 3 minutes, or until the apples are soft and caramelized. Transfer to a plate and let cool while you prepare the batter.
For the spiced apple fritters: In a small bowl, whisk together the flour, baking powder, cinnamon, cardamom, allspice, and nutmeg. In a second bowl, whisk together the eggs, Saputo Ricotta di Campagna Cheese, sugar, and vanilla. Add the flour mixture and stir until the ingredients mix. Stir in the apples.
In a large, wide pot, heat 5 cm (2 in) of vegetable or canola oil over high heat to 182°C (360°F). Meanwhile, line a baking sheet with two layers of paper towels and set it close to your frying station. If desired, combine the sugar and cinnamon in a bowl and set close to the prepared baking sheet.
Carefully drop the fritter batter into the oil carefully with a spoon. Fry for 2 to 3 minutes, until the fritters are puffed and golden brown. Turn the fritters over several times so they cook evenly. Use a slotted spoon to transfer the fritters to the paper towel-covered baking sheet. Repeat until all the fritters are done.
While the spiced apple fritters are still warm, coat in cinnamon sugar. Alternatively, dust with powdered sugar. The fritters are best enjoyed the day they are made.