| 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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