| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 4 1/3 | qt | WATER; ICE |
| 20 | EGGS SHELL | |
| 9 | lb | BROCCOLI FZ |
| 4 13/16 | lb | FLOUR GEN PURPOSE 10LB |
| 19 | ts | BAKING POWDER |
| 16 | ts | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 365 F. DEEP FAT : 1. WASH AND TRIM BROCCOLI AS DIRECTED ON RECIPE NO. M-G-1. 2. PREPARE 1 3/4 RECIPES (ABOUT 9 1/2 QT) TEMPURA BATTER FOR VEGETABLES (RECIPE NO. D-52-1). 3. DIP BROCCOLI INTO BATTER; DROP INTO DEEP FAT. 4. FRY ABOUT 3 MINUTES OR UNTIL GOLDEN BROWN. 5. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. SERVE IMMEDIATELY. : NOTE: 1. IN STEP 1, 19 LB 13 OZ FRESH BROCCOLI A.P. WILL YIELD 9 LB BROCCOLI FLOWERETS.. NOTE: 2. THE BATTER SHOULD NOT STAND LONG BEFORE USE. DO NOT SAVE. NOTE: 3. THE VEGETABLES SHOULD BE DRY WHEN DIPPED INTO THE BATTER. NOTE: 4. FRY IN SMALL BATCHES. TEMPURA FRIED FOODS LOSE CRISPNESS IF ALLOWED TO STAND ON STEAM TABLE. Recipe Number: Q08600 SERVING SIZE: 4 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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