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Japanese Fried Bites 2

Serves 4 to 6 Appetizer vegetarian, Appetizers

Japanese Fried Bites 2

Japanese Fried Bites 2 is a beloved staple at home tables, a versatile dish that adapts to the season's freshest vegetables. This version captures the essence of Japanese home cooking, where ingredients are measured with instinct and generosity. It's a dish that invites spontaneous gatherings, offering a comforting bite that can be prepared with what's on hand.

Each bite should have a delicate crispness, yielding to a tender interior of perfectly cooked vegetables. A squeeze of lemon brightens the flavors, while a sprinkle of fine sea salt and black pepper brings balance. Enjoy these bites warm, letting the simple, honest flavors speak for themselves.

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 sweet potatoes, bell peppers, or eggplant, totaling 400 g. Wash them thoroughly and cut into bite-sized pieces, ensuring uniform size for even cooking. Pat them dry with a 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 cold water to the flour mixture, stirring with a whisk or chopsticks until you achieve a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon but not too runny.
  3. Heat a deep frying pan or wok over medium-high heat and add enough oil for frying, about 2-3 cm deep. Allow the oil to reach a temperature of around 170°C (338°F). To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
  4. Once the oil is hot, dip the prepared vegetables into the batter, ensuring they are well-coated. Carefully place them into the hot oil, being cautious not to overcrowd the pan to maintain the oil temperature. Fry the vegetables in batches, turning occasionally, until they are golden brown and crispy on the outside, about 3-5 minutes per batch.
  5. As each batch of vegetables is fried, use a slotted spoon to remove them from the oil and transfer to a plate lined with paper towels. This will help absorb any excess oil, keeping the bites crisp.
  6. Once all the vegetables are fried, season them immediately with a sprinkle of fine sea salt while they are still hot. This ensures the salt adheres well and enhances the flavor.
  7. Serve the Japanese Fried Bites 2 immediately with lemon wedges on the side for squeezing over the top. The fresh citrus will add a bright, tangy contrast to the savory, crispy bites, perfect for sharing at the table.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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