French fried cauliflower

Yield: 100 Servings

Measure Ingredient
4½ cup WATER; WARM
1 pounds CHEESE GRATED 1LB
12 EGGS SHELL
4½ ounce MILK; DRY NON-FAT L HEAT
20 pounds CAULIFLOWER FZ
4 pounds FLOUR GEN PURPOSE 10LB
1 tablespoon PEPPER BLACK 1 LB CN
2½ ounce SALT TABLE 5LB

TEMPERATURE: 375 F. DEEP FAT

:

1. RECONSTITUTE MILK; ADD EGGS. MIX WELL.

2. CUT LARGE CAULIFLOWER PIECES IN HALF. DIP IN MILK AND EGG MIXTURE; DRAIN

WELL.

3. COMBINE FLOUR, SALT, PEPPER, AND CHEESE. DREDGE CAULIFLOWER IN FLOUR MIXTURE; SHAKE OFF EXCESS.

4. FRY 3 MINUTES OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER. SERVE IMMEDIATELY.

NOTE: FRY IN SMALL BATCHES. THE PRODUCT LOSES CRISPNESS IF ALLOWED TO STAND

ON STEAM TABLE.

Recipe Number: Q02000

SERVING SIZE: 4 PIECES (

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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