We Love God!

Tempura Fried Cauliflower

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs			100	Servings

INGREDIENTS

2 3/4	qt	WATER; ICE
14		EGGS SHELL
20	lb	CAULIFLOWER FZ
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 20 LB (6 1/4 GAL) FRESH CAULIFLOWER FLOWERETS (24 LB A.P.). CUT
LARGE FLOWERETS IN LENGTHWISE.
2.  PREPARE 1 1/4 RECIPES TEMPURA BATTER FOR VEGETABLES, RECIPE NO.
D-52-1, (ABOUT 1 3/4 GAL).
3.  DIP CAULIFLOWER INTO BATTER; DROP INTO DEEP FAT.
4.  FRY ABOUT 2 TO 3 MINUTES OR UNTIL GOLDEN BROWN.
5.  DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. SERVE IMMEDIATELY.
  :
NOTE:  1.  THE BATTER SHOULD NOT STAND LONG BEFORE USE. DO NOT SAVE.
NOTE:  2.  THE VEGETABLES SHOULD BE DRY WHEN DIPPED INTO THE BATTER.
NOTE:  3.  FRY IN SMALL BATCHES. TEMPURA FRIED FOODS LOSE CRISPNESS
IF ALLOWED TO STAND ON STEAM TABLE.
Recipe Number: Q08602
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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