Chinese Fried Bites

Ingredients

• 400 gvegetables — sliced
• 100 gflour
• for fryingoil
• lemon — to serve
• to tastefine sea salt and black pepper

Method

1. Start by preparing your vegetables. Choose a variety of vegetables such as bell peppers, broccoli, or carrots, and cut them into bite-sized pieces, ensuring they are uniform for even cooking. Pat them dry with a kitchen towel to remove excess moisture, which helps in achieving a crisp texture when fried.
2. In a large mixing bowl, combine 100 g of flour with a pinch of fine sea salt and black pepper to taste. Gradually add water to the flour mixture, stirring continuously until you achieve a smooth batter that lightly coats the back of a spoon. This batter will form a crispy coating on the vegetables.
3. Heat a generous amount of oil in a deep frying pan or wok over medium-high heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately. This indicates the oil is hot enough for frying.
4. Dip each piece of vegetable into the batter, ensuring they are well-coated. Carefully place them into the hot oil, being cautious not to overcrowd the pan, which can lower the oil temperature and result in soggy bites. Fry in batches if necessary.
5. Fry the vegetables until they are golden brown and crispy on the outside, which should take about 3-4 minutes per batch. Use a slotted spoon to remove them from the oil and drain on a paper towel-lined plate to absorb excess oil.
6. Once all the vegetables are fried, sprinkle them with a bit more fine sea salt to enhance the flavor. Squeeze fresh lemon juice over the top for a zesty finish, and serve immediately while the bites are still hot and crispy.