TEMPURA VEGETABLES

Ingredients

Ingredient Weight Measure Issue
BROCCOLI,FRESH,CHOPPED 5 lbs 1 gal 2-1/2 qts 8-1/4 lbs
CAULIFLOWER FLORETS,FRESH 5 lbs 1 gal 1-2/3 qts
SQUASH,ZUCCHINI,FRESH,SLICED 5 lbs 1 gal 1 qts 5-1/4 lbs
FLOUR,WHEAT,GENERAL PURPOSE 4-1/2 lbs 1 gal 1/8 qts
BAKING POWDER 2-2/3 oz 1/4 cup 2 tbsp
SALT 2-7/8 oz 1/4 cup 2/3 tbsp
EGGS,WHOLE,FRESH 1-7/8 lbs 17 Eggs
WATER,COLD 6-2/3 lbs 3 qts 3/4 cup

Method

1 Wash and trim vegetables. Set aside for use in Step 6.
2 Sift together flour, baking powder, and salt in mixer bowl. Set aside for use in Step 4.
3 Separate eggs. Beat egg yolks. Set egg whites aside for use in Step 5.
4 Add half of ice water to egg yolks. Add to dry mixture beating at low speed until blended. Add remaining ice water; whip at high
speed until smooth.
5 Whip egg whites until stiff but not dry. Fold into batter.
6 Dip dry vegetables into batter.
7 Fry about 3 to 5 minutes or until golden brown in 365 F. deep fat fryer.
8 Drain well in basket or on absorbent paper. CCP: Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
143 cal 19 g 5 g 6 g 36 mg 420 mg 72 mg

Portion

3-1/2 Ounces

Yield

100


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