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

TEMPERATURE: 365 F. DEEP OIL

1. USE 13 LB 5 OZ (5 GAL) FRESH PEELED EGGPLANT (16 BL 6 OZ A.P.).
SLICE EGGPLANT INTO 1/3 TO 1/2 INCH SLICES; THEN QUARTER EACH SLICE.

2. PREPARE 1 1/8 RECIPES TEMPURA BATTER FOR VEGETABLES (ABOUT 6 1/4 QT).

3. DIP EGGPLANT 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 SMALL BATCHES. TEMPURA FRIED FOODS LOSE CRISPNESS IF
ALLOWED TO STAND ON STEAM TABLE.

SERVING SIZE: 6 PIECES