Middle Eastern Fried Bites

Ingredients

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

Method

1. Begin by preparing your vegetables. Choose a mix of 400 g of your favorite vegetables such as eggplant, zucchini, 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 flour adhere better during frying.
2. In a large mixing bowl, combine the 100 g of flour with a pinch of fine sea salt and a generous amount of black pepper to taste. Toss the vegetable pieces in the flour mixture until they are well-coated. This step not only adds flavor but also creates a crispy texture when fried.
3. Select a deep, heavy-bottomed pan or pot for frying to maintain a consistent temperature. Pour in enough oil to submerge the vegetables, approximately 5 cm deep. Heat the oil over medium-high heat until it shimmers and a small piece of bread dropped in sizzles immediately, indicating it's ready for frying.
4. Carefully add a handful of the floured vegetables into the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary. Cook the vegetables until they turn golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove them from the oil, allowing excess oil to drain back into the pan.
5. Transfer the fried vegetables to a plate lined with paper towels to absorb any remaining oil. Immediately sprinkle with additional fine sea salt while they are still hot to enhance their flavor.
6. Finish the dish by squeezing fresh lemon juice over the fried bites just before serving. The acidity of the lemon will brighten the flavors and balance the richness of the fried vegetables. Serve the Middle Eastern Fried Bites immediately, encouraging everyone at the table to share and enjoy.