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
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 7 (10%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 70
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