Thai 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 all your ingredients. Wash and cut the 400 g of vegetables into bite-sized pieces, ensuring they are uniform for even cooking. In a mixing bowl, combine the 100 g of flour with a pinch of fine sea salt and black pepper to taste. This seasoned flour will coat the vegetables and enhance their flavor during frying.
2. In a large, heavy-bottomed pan or wok, pour enough oil for frying, about 2-3 inches deep. Heat the oil over medium-high heat until it reaches the point where a small piece of vegetable sizzles immediately upon contact. This indicates the oil is hot enough for frying.
3. While the oil is heating, toss the vegetables in the seasoned flour, ensuring each piece is thoroughly coated. Shake off any excess flour to prevent clumping during frying.
4. Carefully add the floured vegetables to the hot oil in batches, avoiding overcrowding the pan. Fry them until they are golden brown and crisp, which should take about 3-5 minutes per batch. The vegetables should be tender inside and have a crunchy exterior.
5. Once fried, use a slotted spoon to remove the vegetables from the oil, allowing any excess oil to drain off. Place them on a paper towel-lined plate to absorb additional oil.
6. Finish by squeezing fresh lemon juice over the fried vegetables for a burst of acidity that complements the richness of the fried coating. Season with additional fine sea salt to taste, if necessary, and serve immediately while hot and crisp.