Indonesian 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. Choose a mix of your favorite vegetables such as carrots, green beans, and cauliflower. Wash and cut them into bite-sized pieces, ensuring they are uniform in size for even cooking. Pat them dry with a clean kitchen towel to remove excess moisture, which helps the batter adhere better.
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, stirring continuously, until you achieve a smooth, thick batter that can coat the back of a spoon. The batter should be thick enough to cling to the vegetables without dripping off.
3. Heat a generous amount of oil in a deep frying pan or wok over medium-high heat. You’ll need enough oil to submerge the vegetables halfway. Test the oil's readiness by dropping a small bit of batter into the oil; it should sizzle and rise to the surface immediately.
4. Once the oil is hot, dip each piece of vegetable into the batter, ensuring it is fully coated, and carefully place it into the hot oil. Fry in batches, taking care not to overcrowd the pan, which can lower the oil temperature and lead to greasy bites.
5. Fry the vegetables until they are golden brown and crispy, about 3 to 4 minutes per side. Use a slotted spoon to turn them halfway through cooking. The batter should be crisp and the vegetables tender but not mushy. Remove the fried vegetables and drain them on a paper towel-lined plate to remove excess oil.
6. Once all the vegetables are fried, transfer them to a serving platter. Squeeze fresh lemon juice over the top for a bright, tangy finish. Adjust the seasoning with additional fine sea salt and black pepper if needed. Serve immediately while the bites are hot and crispy, perfect for sharing.