Indian 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 washing and drying 400 g of vegetables. Choose a mix of your favorite vegetables such as potatoes, cauliflower, or bell peppers. Cut them into bite-sized pieces, ensuring uniform size for even cooking.
2. In a large mixing bowl, combine 100 g of flour with a pinch of fine sea salt and black pepper to taste. Gradually add water to the flour mixture, stirring continuously, until you achieve a thick, smooth batter that can coat the back of a spoon.
3. Heat a generous amount of frying oil in a deep, heavy-bottomed pan over medium-high heat. The oil should be about 2 inches deep to allow the bites to fry evenly. Test the oil's readiness by dropping a small bit of batter into it; it should sizzle and rise to the surface immediately.
4. Dip each piece of vegetable into the batter, ensuring it is fully coated. Carefully place the battered vegetables into the hot oil, frying in batches to avoid overcrowding the pan. Fry until the bites are golden brown and crisp on the outside, which should take about 3-4 minutes per batch.
5. Once fried, use a slotted spoon to remove the bites from the oil, allowing excess oil to drain back into the pan. Transfer them to a plate lined with paper towels to absorb any remaining oil.
6. Before serving, sprinkle the fried bites with a little more fine sea salt to enhance the flavor. Squeeze fresh lemon juice over them for a burst of acidity that complements the richness of the fried batter. Serve immediately while hot and crisp, perfect for sharing.