Recipe - Tempura Fried Zucchini Sq

2 Three fourths qt WATER; ICE
14 EGGS SHELL
16 One half pound SQUASH SUMMER 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 16 LB 8 OZ (3 2/3 GAL) FRESH UNPEELED ZUCCHINI SQUASH (17 LB 5 OZ
A.P.) SLICED DIAGONALLY INTO One fourth TO 1/3 INCH SLICES.

2. PREPARE 1 1/8 RECIPES TEMPURA BATTER FOR VEGETABLES, RECIPE NO.
D521, (ABOUT 6 One fourth QT)

3. DIP ZUCCHINI SQUASH INTO BATTER; DROPP INTO DEEP FAT.

4. FRY ABOUT 3 TO 4 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: Q08605

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.