Tempura Fried Eggplant

Ready in 1 hour

Top-ranked recipe named "Tempura Fried Eggplant"

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Ingredients

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14 EGGS SHELL
2 3/4 qt WATER; ICE
3 1/2 lb All Purpose Flour
14 ts Baking Powder
11 ts Salt

Original recipe makes 100 Servings

Servings  

Preparation

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 1/2 INCH SLICES; THEN QUARTER EACH SLICE. 2. PREPARE 1 1/8 RECIPES TEMPURA BATTER FOR VEGETABLES, RECIPE NO. D-52-1, (ABOUT 6 1/4 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 (actually used today!). Downloaded from G Internet, G Internet.

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Calories Per Serving: 70 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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