Colombian Fried Bites 2

Ingredients

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

Method

1. Begin by preparing your vegetables. Choose a mix of your favorite vegetables such as zucchini, bell peppers, and carrots. Wash them thoroughly, then slice them into bite-sized pieces, ensuring uniformity for even cooking. Pat them dry with a clean kitchen towel to remove excess moisture, which helps the batter adhere better.
2. In a large mixing bowl, combine 100 g of flour with a pinch of fine sea salt and a dash of black pepper. Stir well to distribute the seasoning evenly throughout the flour. This seasoned flour will form the base of your batter, adding flavor to the vegetables.
3. Heat a generous amount of oil in a deep frying pan or pot over medium-high heat. The oil should be deep enough to submerge the vegetables halfway. Test the oil's readiness by dropping a small pinch of flour into it; if it sizzles and bubbles immediately, the oil is ready for frying.
4. Dredge the vegetable pieces in the seasoned flour, ensuring each piece is well-coated. Shake off any excess flour before carefully placing the vegetables into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy bites.
5. Fry the vegetables until they are golden brown and crispy on the outside. This should take a few minutes per batch. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
6. Once all the vegetables are fried, transfer them to a serving platter. Squeeze fresh lemon juice over the top for a bright, tangy finish that complements the fried flavor. Sprinkle with additional fine sea salt to taste, and serve immediately while the bites are still hot and crisp.