Peruvian Fried Bites

Ingredients

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

Method

1. Start by preparing your vegetables. Choose a mix of your favorites, such as potatoes, sweet potatoes, or yucca, and cut them into bite-sized pieces, about 1 inch thick. This size ensures even cooking and a satisfying bite. Pat the vegetables dry with a paper towel to remove excess moisture, which helps them fry up crispier.
2. In a large mixing bowl, combine the 100 g of flour with a generous pinch of fine sea salt and black pepper to taste. Toss the vegetable pieces in the flour mixture until they are evenly coated. This coating will create a crispy exterior when fried.
3. Pour enough oil into a large, heavy-bottomed skillet or deep frying pan to cover the vegetables when submerged. Heat the oil over medium-high heat until it shimmers and a small piece of vegetable dropped in sizzles immediately. This indicates the oil is hot enough for frying.
4. Carefully add the floured vegetables to the hot oil in batches, ensuring not to overcrowd the pan. Fry them, turning occasionally, until they achieve a golden-brown color and a crispy texture on the outside. This should take about 4-5 minutes per batch, depending on the vegetable.
5. Once fried, use a slotted spoon to transfer the vegetables to a plate lined with paper towels to drain excess oil. Immediately sprinkle them with a little more fine sea salt while they are still hot, which helps the salt adhere better.
6. Cut a lemon into wedges and squeeze a little juice over the fried bites just before serving. The acidity of the lemon enhances the flavors and adds a refreshing contrast to the richness of the fried vegetables.
7. Serve the Peruvian Fried Bites immediately while they are hot and crispy. Arrange them on a platter for sharing, and enjoy them as a delicious and satisfying snack or side dish.