Lebanese Fried Bites 3

Ingredients

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

Method

1. Start by preparing your vegetables. Choose a mix that includes a variety of textures and flavors, such as zucchini, eggplant, and bell peppers. Wash them thoroughly, then cut them into bite-sized pieces, ensuring uniformity for even cooking. Pat them dry with a paper towel to remove excess moisture, which will help the flour adhere better.
2. In a large mixing bowl, combine the 100 g of flour with a generous pinch of fine sea salt and black pepper. Toss the prepared vegetables in the flour mixture, ensuring each piece is evenly coated. This step not only seasons the vegetables but also creates a crispy outer layer when fried.
3. Select a deep, heavy-bottomed pan or pot for frying, as this will help maintain a consistent temperature. Pour in enough oil for frying, about 2-3 inches deep, and heat it over medium-high heat. To test if the oil is ready, drop a small piece of floured vegetable into the oil; it should sizzle and rise to the surface immediately.
4. Carefully add the floured vegetables to the hot oil in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy bites. Fry the vegetables until they are golden brown and crispy, about 3-5 minutes per batch, depending on the size of the pieces. Use a slotted spoon to remove the fried vegetables and drain them on a paper towel-lined plate to absorb excess oil.
5. Once all the vegetables are fried, transfer them to a serving platter. Squeeze fresh lemon juice over the top to add brightness and balance the richness of the fried bites. Finish with an additional sprinkle of fine sea salt to taste, enhancing the flavors. Serve immediately while the bites are hot and crisp, perfect for sharing around the table.