Recipe - French Fried Cauliflower

4 One half cup WATER; WARM
1 pound CHEESE GRATED 1LB
12 EGGS SHELL
4 One half ounce MILK; DRY NONFAT L HEAT
20 pound CAULIFLOWER FZ
4 pound FLOUR GEN PURPOSE 10LB
1 tablespoon PEPPER BLACK 1 LB CN
2 One half ounce SALT TABLE 5LB

TEMPERATURE: 375 F. DEEP FAT
:

1. RECONSTITUTE MILK; ADD EGGS. MIX WELL.

2. CUT LARGE CAULIFLOWER PIECES IN HALF. DIP IN MILK AND EGG MIXTURE;
DRAIN
WELL.

3. COMBINE FLOUR, SALT, PEPPER, AND CHEESE. DREDGE CAULIFLOWER IN FLOUR
MIXTURE; SHAKE OFF EXCESS.

4. FRY 3 MINUTES OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER. SERVE
IMMEDIATELY.

NOTE: FRY IN SMALL BATCHES. THE PRODUCT LOSES CRISPNESS IF ALLOWED TO
STAND
ON STEAM TABLE.

Recipe Number: Q02000

SERVING SIZE: 4 PIECES (

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.