Japanese 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 washing and drying 400 g of your chosen vegetables thoroughly. Cut them into bite-sized pieces, ensuring uniformity for even cooking. This could include vegetables like sweet potatoes, bell peppers, or eggplant, which are commonly used in Japanese home cooking.
2. In a large mixing bowl, combine the 100 g of flour with a pinch of fine sea salt and black pepper to taste. This seasoned flour will form the base coating for your vegetables, enhancing their flavor and ensuring a crispy texture.
3. Dredge the vegetable pieces in the seasoned flour, ensuring each piece is evenly coated. Shake off any excess flour to prevent clumping and achieve a light, crisp coating when fried.
4. In a deep frying pan or wok, pour enough oil for frying, approximately 2-3 cm deep. Heat the oil over medium-high heat until it reaches around 170°C (338°F). To test if the oil is ready, drop a small pinch of flour into the oil; it should sizzle and rise to the surface immediately.
5. Carefully add the floured vegetables to the hot oil in batches, avoiding overcrowding the pan, which can lower the oil temperature and result in soggy bites. Fry the vegetables until they are golden brown and crispy on the outside, which should take about 3-4 minutes per batch. The vegetables should be tender on the inside.
6. Use a slotted spoon to remove the fried vegetables 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.
7. Once all the vegetables are fried, transfer them to a serving platter. Squeeze fresh lemon juice over the top for a bright, zesty finish. Sprinkle with additional fine sea salt to taste, and serve immediately while the bites are still hot and crispy.