Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2¾ quart | WATER; ICE |
| 14 \N | EGGS SHELL |
| 3½ pounds | FLOUR GEN PURPOSE 10LB |
| 14 teaspoons | BAKING POWDER |
| 11 teaspoons | SALT TABLE 5LB |
TEMPERATURE: 365 F. DEEP FAT
:
1. USE 13 LB 5 OZ (5 GAL) FRESH PEELED EGGPLANT (16 BL 6 OZ A.P.).
SLICE EGGPLANT INTO ⅓ TO ½ INCH SLICES; THEN QUARTER EACH SLICE.
2. PREPARE 1⅛ RECIPES TEMPURA BATTER FOR VEGETABLES, RECIPE NO.
D-52-1, (ABOUT 6 ¼ QT).
3. DIP EGGPLANT INTO BATTER; DROP INTO DEEP FAT.
4. FRY ABOUT 2 TO 3 MINUTES OR UNTIL GOLDEN BROWN.
5. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. SERVE IMMEDIATELY.
:
NOTE: 1. THE BATTER SHOULD NOT STAND 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: Q08603
SERVING SIZE: 6 PIECES (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .