Middle Eastern Fried Bites 2

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 the 400 g of vegetables thoroughly. Depending on the type of vegetables, cut them into uniform, bite-sized pieces to ensure even cooking. Set them aside in a large mixing bowl.
2. In a separate bowl, combine the 100 g of flour with a pinch of fine sea salt and black pepper to taste. Mix well to distribute the seasoning evenly throughout the flour.
3. Pour enough frying oil into a deep skillet or heavy-bottomed pot to reach about 2 inches up the sides. Heat the oil over medium-high heat until it reaches a temperature where a small piece of vegetable sizzles immediately upon contact.
4. While the oil is heating, toss the vegetable pieces in the seasoned flour, ensuring each piece is well-coated. Shake off any excess flour to prevent clumping and ensure a crisp finish.
5. Once the oil is hot, carefully add the floured vegetables in small batches to avoid overcrowding the pan. Fry them until they are golden brown and crisp on the outside, which should take about 3-5 minutes per batch. Use a slotted spoon to remove the vegetables and drain them on paper towels to absorb excess oil.
6. As soon as the vegetables are fried, sprinkle them with a bit more fine sea salt while they are still hot. This will help the salt adhere better and enhance the flavor.
7. Finish by squeezing fresh lemon juice over the fried bites just before serving. The acidity will brighten the flavors and add a refreshing contrast to the richness of the fried vegetables. Serve immediately for the best texture and taste.