West African 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 the vegetables. Wash and dry 400 g of vegetables thoroughly. Depending on the type of vegetables, cut them into bite-sized pieces, ensuring uniformity for even cooking. Set them aside in a large bowl.
2. In a separate 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 ensure the seasoning is evenly distributed throughout the flour.
3. Heat a generous amount of oil in a deep frying pan or pot 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 piece of vegetable into the oil; it should sizzle immediately and start to bubble around the edges.
4. Once the oil is ready, coat the vegetable pieces in the seasoned flour, shaking off any excess. Carefully place them into the hot oil in batches, ensuring not to overcrowd the pan. Fry until the vegetables are golden brown and crispy on the outside, which should take about 3-5 minutes per batch. The vegetables should be tender inside and have a satisfying crunch when bitten.
5. Using a slotted spoon, remove the fried vegetables from the oil and place them on a plate lined with paper towels to drain any excess oil. Immediately sprinkle a little more fine sea salt over the hot bites to enhance their flavor.
6. Cut a lemon into wedges and serve alongside the fried bites. The fresh lemon juice can be squeezed over the bites just before eating to add a bright, tangy contrast to the rich, fried flavor. Serve the West African Fried Bites hot, encouraging everyone to share and enjoy the communal experience.