Indonesian 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 preparing the vegetables: wash and dry 400 g of your chosen vegetables thoroughly. Cut them into bite-sized pieces, ensuring uniformity for even cooking. This could include vegetables like carrots, green beans, or cauliflower. Set them aside.
2. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt and black pepper to taste. Mix well to distribute the seasoning evenly throughout the flour. This seasoned flour will form the base coating for your vegetables.
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 piece of vegetable into it; if it sizzles and rises to the surface, the oil is ready.
4. Dredge the prepared vegetables in the seasoned flour, ensuring each piece is well-coated. Shake off any excess flour before carefully placing them into the hot oil. Fry the vegetables in batches to avoid overcrowding the pan, which can lower the oil's temperature.
5. Fry the vegetables until they are golden brown and crispy on the outside. This should take about 3-5 minutes per batch, depending on the size of the pieces. The vegetables should be tender inside but not mushy, with a satisfying crunch on the outside.
6. Once fried, remove the vegetables with a slotted spoon and drain them on paper towels to remove excess oil. Immediately sprinkle with additional fine sea salt to taste while they are still hot, ensuring the salt adheres well.
7. Cut a lemon into wedges and serve the Indonesian Fried Bites 2 with the lemon on the side. The fresh lemon juice can be squeezed over the bites just before eating, adding a bright, tangy contrast to the rich, savory flavors.