French fried cauliflower
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .