Instructions: TEMPERATURE: 365 F. DEEP FAT

1. WASH AND TRIM BROCCOLI AS DIRECTED ON RECIPE NO. M-G-1.

2. PREPARE 1 3/4 RECIPES (ABOUT 9 1/2 QT) TEMPURA BATTER FOR VEGETABLES

(RECIPE NO. D-52-1).

3. DIP BROCCOLI INTO BATTER; DROP INTO DEEP FAT.

4. FRY ABOUT 3 MINUTES OR UNTIL GOLDEN BROWN.

5. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. SERVE IMMEDIATELY.

NOTE:

1. IN STEP 1, 19 LB 13 OZ FRESH BROCCOLI A.P. WILL YIELD 9 LB BROCCOLI FLOWERETS..

NOTE:

2. THE BATTER SHOULD NOT STAND LONG BEFORE USE. DO NOT SAVE.

NOTE:

3. THE VEGETABLES SHOULD BE DRY WHEN DIPPED INTO THE BATTER.

NOTE:

4. FRY IN SMALL BATCHES. TEMPURA FRIED FOODS LOSE CRISPNESS IF ALLOWED TO STAND ON STEAM TABLE.

SERVING SIZE: 4 PIECES (

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