Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2¾ quart | WATER; ICE |
| 14 \N | EGGS SHELL |
| 13 pounds | CARROTS FRESH |
| 3½ pounds | FLOUR GEN PURPOSE 10LB |
| 14 teaspoons | BAKING POWDER |
| 11 teaspoons | SALT TABLE 5LB |
TEMPERATURE: 365 F. DEEP FAT
:
1. USE 13 LB (3¼ GAL) FRESH CARROTS (15 LB 14 OZ A.P.). SLICE CARROTS LENGTHWISE INTO ½ INCH STRIPS. CUT EACH STRIP INTO 2 TO 3 INCH PIECES.
2. PREPARE 1 ¼ RECIPES TEMPURA BATTER FOR VEGETABLES, RECIPE NO. D-52-1, (ABOUT 1 ¾ GAL).
3. DIP CARROTS INTO BATTER; DROP INTO DEEP FAT.
4. FRY ABOUT 5 MINUTES OR UNTIL GOLDEN BROWN.
5. DRAIN WELL IN BASKET OR ONN ABSORBENT PAPER. SERVE IMMEDIATELY.
:
NOTE: 1. THE BATTER SHOULD NOT STANDL LONG BEFORE USE. DO NOT SAVE.
NOTE: 2. THE VEGETABLES SHOULD BE DRY WHEN DIPPED INTO THE BATTER.
NOTE: 3. FRY SMALL BATCHES. TEMPURA FRIED FOODS LOSE CRISPNESS IF ALLOWED TO STAND ON STEAM TABLE.
Recipe Number: Q08601
SERVING SIZE: 5 PIECES (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .