Instructions: TEMPERATURE: 365 F. DEEP FAT

1. USE 13 LB (3 1/4 GAL) FRESH CARROTS (15 LB 14 OZ A.P.). SLICE CARROTS LENGTHWISE INTO 1/2 INCH STRIPS. CUT EACH STRIP INTO 2 TO 3 INCH PIECES.

2. PREPARE 1 1/4 RECIPES TEMPURA BATTER FOR VEGETABLES, RECIPE NO. D-52-1,

(ABOUT 1 3/4 GAL).

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

4. FRY ABOUT 5 MINUTES OR UNTIL GOLDEN BROWN.

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

NOTE:

1. THE BATTER SHOULD NOT STANDL 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.

SERVING SIZE: 5 PIECES (

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