Vietnamese Fried Bites

Ingredients

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

Method

1. Begin by washing and drying the 400 g of vegetables thoroughly. Cut them into bite-sized pieces, ensuring uniformity for even cooking. Choose vegetables that have a firm texture, such as carrots, bell peppers, or green beans, which will hold up well during frying.
2. In a large mixing bowl, combine the 100 g of flour with a pinch of fine sea salt and black pepper to taste. Mix well to distribute the seasoning evenly throughout the flour. This seasoned flour will form the base of your batter, adding flavor to the fried bites.
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 immediately, 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 gently placing them into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy bites.
5. Fry the vegetables until they are golden brown and crispy, about 3 to 5 minutes per batch. The exterior should be crisp and the interior tender, with a pleasing contrast in texture. Remove the fried bites with a slotted spoon and drain them on paper towels 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 a bright, tangy flavor that complements the savory bites. Adjust the seasoning with additional fine sea salt and black pepper to taste before serving.