Beer-battered vegetable fritter with matcha salt

Instructions

1. To make the green tea salt, combine the ingredients in a mortar and pestle and grind to a fine powder. Set aside until needed.
2. To make the beer batter, in a large bowl, whisk the beer into the self-raising flour until just combined, but still a little lumpy – the batter should be quite thick.
3. Thinly slice the vegetables and place into the batter, followed by the onion, and mix to coat the vegetables with the batter.
4. Heat the vegetable oil in a small saucepan to 165˚C, then add a few vegetables to the hot oil. Use chopsticks to push them together and allow them to set, then add a few more vegetables to the oil. Drizzle in some of the batter to stick everything together. Keep adding vegetables and drizzling batter to create a large fritter.
5. Cook until crisp and browned, then remove to a wire rack and drain well. Transfer the beer-battered vegetable fritter to a plate and serve with the green tea salt. To eat, break the fritter apart and dip into the green tea salt.