Recipe - Tempura Fried Carrots

2 Three fourths qt WATER; ICE
14 EGGS SHELL
13 pound CARROTS FRESH
3 One half pound FLOUR GEN PURPOSE 10LB
14 teaspoon BAKING POWDER
11 teaspoon SALT TABLE 5LB

TEMPERATURE: 365 F. DEEP FAT
:

1. USE 13 LB (3 One fourth GAL) FRESH CARROTS (15 LB 14 OZ A.P.). SLICE CARROTS
LENGTHWISE INTO One half INCH STRIPS. CUT EACH STRIP INTO 2 TO 3 INCH PIECES.

2. PREPARE 1 One fourth RECIPES TEMPURA BATTER FOR VEGETABLES, RECIPE NO. D521,
(ABOUT 1 Three fourths 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, http://www.erols.com/hosey.