Filipino Fried Bites

Ingredients

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

Method

1. Start by washing and cutting 400 g of your choice of vegetables into bite-sized pieces. Common choices include eggplant, sweet potatoes, or green beans. Pat them dry with a kitchen towel to remove excess moisture, which helps the batter stick better.
2. In a large mixing bowl, combine 100 g of flour with a pinch of fine sea salt and black pepper to taste. Mix well to ensure the seasoning is evenly distributed throughout the flour.
3. Heat a generous amount of oil in a deep frying pan or wok 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, the oil is ready.
4. Dredge the vegetable pieces in the seasoned flour, making sure each piece is well-coated. Shake off any excess flour before carefully placing them into the hot oil. Fry in batches to avoid overcrowding, which can lower the oil temperature and result in soggy bites.
5. Fry the vegetables until they turn golden brown and crispy, about 3 to 5 minutes per batch. The exact time will depend on the type of vegetable used; for instance, sweet potatoes may take slightly longer to crisp up compared to green beans.
6. Once fried, use a slotted spoon to transfer the bites onto a plate lined with paper towels. This will help absorb any excess oil, keeping the bites crispy.
7. Finish with a light sprinkle of fine sea salt while the bites are still hot. Serve immediately with lemon wedges on the side for a fresh, zesty contrast that complements the richness of the fried bites.