TEMPERATURE: 365 F. DEEP FAT : 1. USE 16 LB (5 GAL) FRESH SWEET PEPPERS (19 LB 8 OZ A.P.) SLICE INTO 1 INCH BY 2 INCH STRIPS. 2. PREPARE 1 1/4 RECIPES TEMPURA BATTER FOR VEGETABLES, RECIPE NO. D-52-1, (ABOUT 1 3/4 GAL). 3. DIP SWEET PEPPER 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 IN SMALL BATCHES. TEMPURA FRIED FOODS LOSE CRISPNESS IF ALLOWED TO STAND ON STEAM TABLE. Recipe Number: Q08604 SERVING SIZE: 4 PIECES ( From the <Army Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.
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