Tempura fried broccoli

Yield: 100 Servings

Measure Ingredient
4⅓ quart WATER; ICE
20 EGGS SHELL
9 pounds BROCCOLI FZ
4 13/16 pounds FLOUR GEN PURPOSE 10LB
19 teaspoons BAKING POWDER
16 teaspoons SALT TABLE 5LB

TEMPERATURE: 365 F. DEEP FAT

:

1. WASH AND TRIM BROCCOLI AS DIRECTED ON RECIPE NO. M-G-1.

2. PREPARE 1¾ RECIPES (ABOUT 9 ½ 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, .

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