Cut some parchment paper slightly larger than 11" x 15". Sprinkle the paper with a little flour and place the proofed dough on it.
Roll the dough out on the parchment paper into an 11×15 inch rectangle.
Evenly spread the cooked apples over the surface of the dough. Sprinkle tapioca starch on top of the apple and roll the dough up into a log, starting from the short side.
Cut the filled dough into 8 equal pieces and then cut these in half again for 16 fritters.
With your hands roll and press each fritter together so it won’t fall apart in the fryer. if a little apple is poking out that is ok!. This is a sticky job so just add a little flour to your hands.
Place the fritters on parchment paper, cover and let them proof for about 2 hours at 72-80°F. (22-26°C)
Add the oil to a deep, medium sized saucepan and heat it to 375°F (190°C)
Add 3 or 4 fritters to the hot oil leaving lots of room between each one, and fry 2 minutes per side. Flip the fritters over with a spoon.
Remove the fritters from the oil and drain on paper towels.