Thai 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. Wash and dry 400 g of vegetables thoroughly. Cut them into bite-sized pieces, ensuring uniformity for even cooking. Set aside on a clean plate.
2. In a large mixing bowl, combine 100 g of flour with a pinch of fine sea salt and black pepper to taste. Mix well to evenly distribute the seasoning throughout the flour.
3. Heat a generous amount of oil in a deep frying pan or wok over medium-high heat. The oil should be deep enough to submerge the vegetable pieces halfway. Test the oil's readiness by dropping a small pinch of flour into it; if it sizzles and rises to the surface, the oil is ready.
4. Dredge the vegetable pieces in the seasoned flour, ensuring each piece is well-coated. Shake off any excess flour before carefully placing the vegetables into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature.
5. Fry the vegetables until they are golden brown and crispy on the outside. This should take about 3-5 minutes per batch, depending on the size of the pieces. Use a slotted spoon to remove the fried vegetables from the oil and drain them on a paper towel-lined plate to remove excess oil.
6. Once all the vegetables are fried, transfer them to a serving platter. Squeeze fresh lemon juice over the top to add brightness and enhance the flavors. Adjust the seasoning with additional fine sea salt and black pepper if needed.
7. Serve the Thai Fried Bites 2 immediately while they are hot and crispy. This dish is meant to be enjoyed fresh and shared among family and friends at the table.