Instructions: TEMPERATURE: 365 F. DEEP FAT

1. USE 20 LB (6 1/4 GAL) FRESH CAULIFLOWER FLOWERETS (24 LB A.P.). CUT LARGE FLOWERETS IN LENGTHWISE.

2. PREPARE 1 1/4 RECIPES TEMPURA BATTER FOR VEGETABLES, RECIPE NO. D-52-1, (ABOUT 1 3/4 GAL).

3. DIP CAULIFLOWER 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.

SERVING SIZE: 4 PIECES (

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