West African 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 your chosen vegetables thoroughly. Cut them into bite-sized pieces, ensuring uniformity for even cooking. Set them aside on a clean plate.
2. In a large mixing bowl, combine 100 g of flour with a pinch of fine sea salt and a dash of black pepper to taste. Mix well to distribute the seasoning evenly throughout the flour.
3. Heat a generous amount of oil in a deep frying pan or pot over medium-high heat. You want enough oil to submerge the vegetable pieces halfway. The oil is ready when a small piece of vegetable sizzles and rises to the surface immediately upon contact.
4. Dredge the vegetable pieces in the seasoned flour, ensuring each piece is well-coated. Shake off any excess flour before carefully placing them into the hot oil.
5. Fry the vegetables in batches to avoid overcrowding the pan, which can lower the oil temperature. Cook each batch until the vegetables are golden brown and crispy on the outside, about 3-5 minutes per batch. Use a slotted spoon to remove them from the oil and drain on paper towels.
6. Once all the vegetables are fried, transfer them to a serving platter. Squeeze fresh lemon juice over the fried bites to add brightness and balance the flavors.
7. Finish with an additional sprinkle of fine sea salt to enhance the taste. Serve immediately while the bites are hot and crispy, perfect for sharing around the table.