Filipino Fried Bites 3

Ingredients

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

Method

1. Begin by preparing the vegetables. Wash and cut 400 g of vegetables into bite-sized pieces. Choose a mix of vegetables like eggplant, sweet potatoes, and green beans for a variety of textures and flavors. Pat them dry with a kitchen towel to ensure they fry evenly and become crispy.
2. In a large mixing bowl, combine 100 g of flour with a pinch of fine sea salt and black pepper to taste. This will be your coating mixture. Toss the prepared vegetables in the flour mixture, ensuring each piece is evenly coated. The flour will help create a crispy exterior when fried.
3. Pour enough oil into a deep frying pan or wok to submerge the vegetables, about 2 inches deep. Heat the oil over medium-high heat until it reaches 180°C (350°F). You can test the oil by dropping a small piece of coated vegetable into it; if it sizzles and rises to the surface, the oil is ready.
4. Carefully add the coated vegetables to the hot oil in batches, avoiding overcrowding the pan. Fry each batch for about 3-5 minutes, turning occasionally, until the vegetables are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on a paper towel-lined plate.
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. Sprinkle additional fine sea salt to taste, adjusting to your preference. Serve immediately while the bites are still hot and crispy, perfect for sharing at the table.