Tempura fried carrots

Yield: 100 Servings

Measure Ingredient
2¾ quart WATER; ICE
14 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, .

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