CAULIFLOWER, FRENCH FRIED (298)    RECIPE (114)

• CAULIFLOWER, FROZEN
  QUANTITY:   13
  ASSOCIATED NUTRIENT:   CAULIFLOWER, FRZ, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   13
• MILK, DRY, NONFAT
  QUANTITY:   .21875
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   .21875
• EGGS, SHELL, FRESH
  QUANTITY:   10
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, MED, RAW, FRESH, AND FRZ
• FLOUR, GENERAL PURPOSE
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   1
• SALT
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .125
• PEPPER, BLACK, GROUND
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .03125
• CHEESE, GRATED, PARMESAN, BULK
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   CHEESE, PARMESAN, GRATED
  NUTRIENT AMOUNT IN LBS.:   .5

1) PARTIALLY THAW CAULIFLOWER; SEPARATE INTO FLOWERETS. RETAIN FOR STEP 3.
2) RECONSTITUTE MILK. ADD EGGS AND BLEND THOROUGHLY.
3) DIP CAULIFLOWER IN EGG MIXTURE; DRAIN WELL.
4) COMBINE AND BLEND REMAINING INGREDIENTS. ROLL FLOWERETS FROM
   STEP 3 IN SEASONED FLOUR MIXTURE; SHAKE OFF EXCESS.
5) FRY IN DEEP FAT UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.