Recipe - Tempura Fried Eggplant

2 Three fourths qt WATER; ICE
14 EGGS SHELL
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 5 OZ (5 GAL) FRESH PEELED EGGPLANT (16 BL 6 OZ A.P.).
SLICE EGGPLANT INTO 1/3 TO One half INCH SLICES; THEN QUARTER EACH SLICE.

2. PREPARE 1 1/8 RECIPES TEMPURA BATTER FOR VEGETABLES, RECIPE NO.
D521, (ABOUT 6 One fourth 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, http://www.erols.com/hosey.