Persian 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 400 g of vegetables thoroughly. Cut them into bite-sized pieces, ensuring uniformity for even cooking. Squeeze the juice of one lemon over the vegetables and toss to coat them evenly. This will add a subtle tang and help the flour adhere better.
2. In a large mixing bowl, combine 100 g of flour with a generous pinch of fine sea salt and black pepper to taste. Mix well to distribute the seasoning evenly throughout the flour. Dredge the lemon-coated vegetables in the seasoned flour, ensuring each piece is well covered.
3. Choose a deep frying pan or a heavy-bottomed pot and pour in enough oil for frying, about 2-3 inches deep. Heat the oil over medium-high heat until it reaches around 180°C (350°F), or until a small piece of vegetable dropped into the oil sizzles immediately and rises to the surface.
4. Carefully add the floured vegetables to the hot oil in batches, avoiding overcrowding, which can lower the oil temperature and result in soggy bites. Fry until the vegetables are golden brown and crisp on the outside, which should take about 3-4 minutes per batch. Use a slotted spoon to transfer the fried bites to a paper towel-lined plate to drain excess oil.
5. Once all the vegetables are fried, taste one and adjust the seasoning with more fine sea salt if needed. The bites should be crispy on the outside and tender on the inside, with a hint of lemon flavor. Serve immediately while hot, encouraging everyone to share and enjoy the freshly fried bites.