Chanukah Apple Fritters With Coconut Creme Anglaise

APPLE FRITTERS

1 lb 2 oz (approximately 6 cups)Pastry Flour
1.5 oz (approximately 1/3 cup) Fine Sugar
.25 oz. (approximately 1 and 1/2 tsp)Salt
.25 oz (approximately 1 and 1/2 tsp) Baking Powder
9 oz (1 cup plus one tablespoon) Eggs – beaten
1 pint Rice milk
1 oz (2 tbsp) Oil
1/2 tsp Vanilla extract
1/2 tsp Lemon extract


Procedure:

Muffin method:
Sift together the dry ingredients. Combine the liquid ingredients.
Gradually stir the liquid into the dry ingredients. Mix until nearly smooth, but
do not overmix. Let stand at least 30 minutes before using.
Peel the apples and core them. Cut rounds about a 1/4 inch thick.
Dip the apples in the fritter batter and cook in a 375*F oil until golden brown.
Serve with coconut creme anglaise.

COCONUT CRÈME ANGLAISE

1 cup Coconut milk
1 cup MimicCreme or Non-Dairy Creamer
6 Egg yolks
3.5 oz (1/4 cup) Sugar
1.5 tsp Vanilla extract

Procedure:

In a saucepot, combine the coconut milk, MimicCreme and vanilla extract and bring to a boil. Separately, whisk egg yolks and sugar until slightly pale. Temper yolks mixture and add to remaining liquid. Stir during the cooking process. Cook until 180*F. Strain and cool in an ice bath. Drizzle over apple fritters and serve.