Tempura fried eggplant

Yield: 100 Servings

Measure Ingredient
2¾ quart WATER; ICE
14 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, .

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