Korean Fried Bites

Ingredients

• 400 gvegetables — sliced
• 100 gflour
• for fryingoil
• lemon — to serve
• to tastefine sea salt and black pepper

Method

1. Start by preparing the vegetables. Choose a mix of your favorite vegetables such as zucchini, sweet potatoes, or bell peppers. Wash them thoroughly and cut them 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 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 but not so thick that it clumps.
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 amount of batter into it; if it sizzles and rises to the surface immediately, the oil is ready for frying.
4. Dip each vegetable piece into the batter, ensuring it is fully coated. Carefully place the battered vegetables into the hot oil, being cautious not to overcrowd the pan, which can lower the oil temperature and result in soggy bites.
5. Fry the vegetables in batches, turning occasionally, until they are golden brown and crispy on all sides. This should take about 3-4 minutes per batch. Remove them with a slotted spoon and drain on paper towels 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 burst of citrus flavor that complements the savory bites. Sprinkle additional fine sea salt to taste, if desired, and serve immediately while the bites are hot and crispy.