Eastern European Fried Bites

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 seasonal Eastern European vegetables such as potatoes, carrots, and bell peppers. Wash them thoroughly, then peel if necessary. Cut the vegetables into bite-sized pieces, ensuring they are uniform in size for even cooking.
2. In a large mixing bowl, combine the cut vegetables with 100 g of flour. Toss the vegetables until they are evenly coated with the flour, which will help create a crispy exterior when fried. Season the mixture with fine sea salt and black pepper to taste, ensuring the seasoning is well distributed.
3. Heat a generous amount of oil in a large, heavy-bottomed frying pan over medium-high heat. The oil should be deep enough to submerge the vegetables halfway. To test if the oil is ready, drop a small piece of vegetable into the oil; it should sizzle and float to the surface.
4. Carefully add the floured vegetables to the hot oil in batches, making sure not to overcrowd the pan. Fry the vegetables, turning occasionally, until they are golden brown and crispy on the outside. This should take about 5-7 minutes per batch, depending on the size of the pieces.
5. Once the vegetables are fried to a golden crisp, use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels. This will help drain any excess oil and keep the bites crispy.
6. Immediately season the fried bites with a little more fine sea salt while they are still hot. This ensures the salt adheres well to the surface.
7. Finish by squeezing fresh lemon juice over the fried bites for a bright, tangy contrast to the rich, crispy exterior. Serve the Eastern European Fried Bites at once, encouraging everyone to share and enjoy this home-cooked dish.