Middle Eastern 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 preparing the vegetables. Wash and dry 400 g of vegetables thoroughly. Depending on the type, you may need to peel them. Cut them into uniform bite-sized pieces, ensuring they are small enough to cook quickly but large enough to hold their shape during frying.
2. In a large mixing bowl, combine the cut vegetables with 100 g of flour. Toss them well to ensure each piece is evenly coated. This will help create a crispy exterior when fried.
3. Heat a generous amount of oil in a deep frying pan or pot over medium-high heat. You want enough oil to submerge the vegetable pieces halfway. Wait until the oil is shimmering but not smoking, indicating it is hot enough for frying.
4. Carefully add the flour-coated vegetables to the hot oil in batches, ensuring not to overcrowd the pan. Fry them until they turn golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
5. While the vegetables are still hot, season them with fine sea salt and black pepper to taste. The heat will help the salt adhere better and enhance the flavor.
6. Finish by squeezing fresh lemon juice over the fried bites just before serving. This will add a bright, tangy contrast to the rich, fried flavor. Serve immediately while the bites are still warm and crispy.