Recipe - Tempura Fried Cauliflower

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

TEMPERATURE: 365 F. DEEP FAT
:

1. USE 20 LB (6 One fourth GAL) FRESH CAULIFLOWER FLOWERETS (24 LB A.P.). CUT
LARGE FLOWERETS IN LENGTHWISE.

2. PREPARE 1 One fourth RECIPES TEMPURA BATTER FOR VEGETABLES, RECIPE NO.
D521, (ABOUT 1 Three fourths GAL).

3. DIP CAULIFLOWER 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 IN SMALL BATCHES. TEMPURA FRIED FOODS LOSE CRISPNESS
IF ALLOWED TO STAND ON STEAM TABLE.

Recipe Number: Q08602

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.