Recipe - Tempura Fried Broccoli

4 1/3 qt WATER; ICE
20 EGGS SHELL
9 pound BROCCOLI FZ
4 13/16 pound FLOUR GEN PURPOSE 10LB
19 teaspoon BAKING POWDER
16 teaspoon SALT TABLE 5LB

TEMPERATURE: 365 F. DEEP FAT
:

1. WASH AND TRIM BROCCOLI AS DIRECTED ON RECIPE NO. MG1.

2. PREPARE 1 Three fourths RECIPES (ABOUT 9 One half QT) TEMPURA BATTER FOR VEGETABLES
(RECIPE NO. D521).

3. DIP BROCCOLI INTO BATTER; DROP INTO DEEP FAT.

4. FRY ABOUT 3 MINUTES OR UNTIL GOLDEN BROWN.

5. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. SERVE IMMEDIATELY.
:

NOTE: 1. IN STEP 1, 19 LB 13 OZ FRESH BROCCOLI A.P. WILL YIELD 9 LB
BROCCOLI FLOWERETS..

NOTE: 2. THE BATTER SHOULD NOT STAND LONG BEFORE USE. DO NOT SAVE.

NOTE: 3. THE VEGETABLES SHOULD BE DRY WHEN DIPPED INTO THE BATTER.

NOTE: 4. FRY IN SMALL BATCHES. TEMPURA FRIED FOODS LOSE CRISPNESS IF
ALLOWED TO STAND ON STEAM TABLE.

Recipe Number: Q08600

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.