2 3/4 qt WATER; ICE
14    EGGS SHELL
13 lb CARROTS FRESH
3 1/2 lb FLOUR GEN PURPOSE 10LB
14 ts BAKING POWDER
11 ts SALT TABLE 5LB

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 OIL.

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 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.

SERVING SIZE: 5 PIECES