Colombian Fried Bites

Ingredients

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

Method

1. Begin by washing and drying 400 g of vegetables thoroughly. Choose a mix of your favorite vegetables such as zucchini, eggplant, or bell peppers. Cut them into bite-sized pieces, ensuring uniformity for even cooking. Set them aside on a clean kitchen towel to absorb any excess moisture.
2. In a large mixing bowl, combine 100 g of flour with a generous pinch of fine sea salt and black pepper to taste. Toss the vegetable pieces in the seasoned flour, ensuring each piece is evenly coated. This will help create a crisp outer layer when fried.
3. Pour enough oil for frying into a deep, heavy-bottomed skillet or pot, ensuring it is about 2 inches deep. Heat the oil over medium-high heat until it reaches 180°C (350°F). You can test the temperature by dropping a small piece of floured vegetable into the oil; it should sizzle and float to the surface immediately.
4. Carefully add the floured vegetables to the hot oil in batches to avoid overcrowding, which can lower the oil temperature. Fry each batch for about 3-5 minutes, turning occasionally, until the vegetables are golden brown and crispy on the outside. Use a slotted spoon to remove the fried vegetables and place them on a paper towel-lined plate to drain excess oil.
5. Once all the vegetables are fried, transfer them to a serving platter. Squeeze fresh lemon juice over the top for a bright, tangy finish. Taste and adjust the seasoning with additional fine sea salt and black pepper if needed.
6. Serve the Colombian Fried Bites immediately while they are hot and crispy. These bites are perfect for sharing, embodying the communal spirit of a Colombian home meal. Enjoy them as a snack or a side dish, accompanied by your favorite dipping sauce if desired.