Peruvian 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 your 400 g of vegetables. Choose a variety that includes options like potatoes, sweet potatoes, or yucca for a traditional touch. Peel and cut them into uniform bite-sized pieces, about 1-inch cubes, to ensure even cooking. Rinse them under cold water to remove excess starch, then pat dry with a clean kitchen towel to prevent oil splatter during frying.
2. In a large mixing bowl, combine the 100 g of flour with a generous pinch of fine sea salt and a few grinds of black pepper. Toss the vegetable pieces in the seasoned flour, ensuring each piece is evenly coated. This will help create a crispy exterior once fried.
3. Pour enough oil into a deep frying pan or pot to submerge the vegetables, about 2 inches deep. Heat the oil over medium-high heat until it reaches 180°C (350°F). To test if the oil is ready, drop a small piece of coated vegetable into the oil; it should sizzle and float to the surface immediately.
4. Carefully add the floured vegetables to the hot oil in batches, avoiding overcrowding the pan. Fry them until they are golden brown and crispy on the outside, which should take about 4 to 6 minutes per batch. Use a slotted spoon to transfer the fried vegetables to a paper towel-lined plate to drain excess oil.
5. Once all the vegetables are fried, transfer them to a serving platter. Squeeze fresh lemon juice over the top to add a bright, tangy flavor that complements the richness of the fried bites. Finish with a final sprinkle of fine sea salt to taste, and serve immediately while hot and crisp.