Peruvian 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 preparing the vegetables. Choose a mix of your favorite vegetables such as potatoes, sweet potatoes, or zucchini. Wash them thoroughly and cut into bite-sized pieces, approximately 2 cm in size. Pat them dry with a clean kitchen towel to ensure they fry evenly and become crispy.
2. In a large mixing bowl, combine 100 g of flour with a pinch of fine sea salt and black pepper to taste. Toss the vegetable pieces in the flour mixture until they are well-coated. This will help create a crispy exterior when fried.
3. Pour enough oil into a deep frying pan or pot to submerge the vegetables, about 5 cm deep. Heat the oil over medium-high heat until it reaches 180°C, or until a small piece of bread dropped into the oil sizzles and browns in about 30 seconds.
4. Carefully add the floured vegetables to the hot oil in batches, ensuring not to overcrowd the pan. Fry them until they are golden brown and crispy on the outside, which should take about 3 to 5 minutes per batch. Use a slotted spoon to remove them from the oil and drain on a paper towel-lined plate.
5. Once all the vegetables are fried, transfer them to a serving platter. Squeeze fresh lemon juice generously over the top to add brightness and balance the richness of the fried bites.
6. Finish by sprinkling additional fine sea salt to taste over the fried vegetables while they are still hot. Serve immediately, allowing everyone to enjoy the crispy texture and vibrant flavors of this Peruvian home-cooked dish.