Pakistani 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 washing and drying 400 g of vegetables thoroughly. Chop them into bite-sized pieces, ensuring uniformity for even cooking. This could include a mix of potatoes, cauliflower, and bell peppers, which are commonly used in Pakistani fried bites.
2. In a large mixing bowl, combine the chopped vegetables with 100 g of flour. Toss them well to ensure each piece is lightly coated with flour, which will help achieve a crispy texture when fried.
3. Choose a deep, heavy-bottomed pan for frying and pour in enough oil to submerge the vegetables halfway. Heat the oil over medium-high heat until it shimmers and a small drop of batter sizzles upon contact.
4. Carefully add the flour-coated vegetables to the hot oil in batches, avoiding overcrowding the pan. Fry them, turning occasionally, until they are golden brown and crispy on the outside. The vegetables should feel tender when pierced with a fork.
5. As each batch finishes frying, use a slotted spoon to transfer the bites to a paper towel-lined plate to drain excess oil. This will help maintain their crispiness.
6. Once all the vegetables are fried, season them generously with fine sea salt and black pepper to taste. Toss them gently to ensure even seasoning.
7. Cut a lemon into wedges and serve the fried bites immediately with the lemon on the side. Squeezing fresh lemon juice over the bites just before eating enhances their flavor and adds a refreshing tang.