| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 2 3/4 |
qt |
WATER; ICE |
| 14 |
|
EGGS SHELL |
| 13 |
lb |
CARROTS FRESH |
| 3 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 14 |
ts |
BAKING POWDER |
| 11 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 365 F. DEEP FAT
:
1. USE 13 LB (3 1/4 GAL) FRESH CARROTS (15 LB 14 OZ A.P.). SLICE CARROTS
LENGTHWISE INTO 1/2 INCH STRIPS. CUT EACH STRIP INTO 2 TO 3 INCH PIECES.
2. PREPARE 1 1/4 RECIPES TEMPURA BATTER FOR VEGETABLES, RECIPE NO. D-52-1,
(ABOUT 1 3/4 GAL).
3. DIP CARROTS INTO BATTER; DROP INTO DEEP FAT.
4. FRY ABOUT 5 MINUTES OR UNTIL GOLDEN BROWN.
5. DRAIN WELL IN BASKET OR ONN ABSORBENT PAPER. SERVE IMMEDIATELY.
:
NOTE: 1. THE BATTER SHOULD NOT STANDL LONG BEFORE USE. DO NOT SAVE.
NOTE: 2. THE VEGETABLES SHOULD BE DRY WHEN DIPPED INTO THE BATTER.
NOTE: 3. FRY SMALL BATCHES. TEMPURA FRIED FOODS LOSE CRISPNESS IF
ALLOWED TO STAND ON STEAM TABLE.
Recipe Number: Q08601
SERVING SIZE: 5 PIECES (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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