Try this Tempura Fried Eggplant recipe, or contribute your own.
Suggest a better descriptionTEMPERATURE: 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
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 70 | ||
Calories from Fat: 7 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 26.1mg | 8 % | |
Sodium 61.4mg | 2 % | |
Potassium 41.9mg | 1 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 12.4g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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