Recipe - Tempura Fried Onion Rings

3 ga WATER; COLD
2 One half qt WATER; ICE
11 EGGS SHELL
20 pound ONIONS DRY
2 Three fourths pound FLOUR GEN PURPOSE 10LB
1 One half ounce BAKING POWDER
3 tablespoon SALT TABLE 5LB

TEMPERATURE: 350 F. DEEP FAT

1. SEPARATE ONION SLICES INTO RINGS. COVER WITH COLD WATER. LET STAND
10 TO 15 MINUTES. DRAIN.

2. USE TEMPURA BATTER (RECIPE NO. D05200). DIP INDIVIDUAL ONION RINGS INTO
BATTER.

3. DROP ONION RINGS GENTLY INTO 350 F. DEEP FAT, FRY APPROXIMATELY 1 1/2
MINUTES OR UNTIL GOLDEN BROWN.

4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

NOTE: IN STEP 1, 22 LB 4 OZ DRY ONIONS A.P. WILL YIELD 20 LB SLICED
ONIONS.

Recipe Number: Q03502

SERVING SIZE: (2 One half OZ

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