Lemon Myrtle Fragrances thanks Mark Olive and SBS Food where this recipe appeared.
Chilling time: 30 min
1. Bring a large saucepan of lightly salted water to the boil. Blanch the zucchini, cauliflower, capsicum and carrot separately for 1 minute, then drain and refresh in iced water. Drain again, then spread out onto a tea towel-lined tray and refrigerate for 30 minutes to dry out.
2. For the batter, sift the flour and cornflour into a bowl. Add the egg and beer, then whisk to combine. Strain the batter through a sieve into a bowl.
Heat the grapeseed oil in a deep-fryer or large, deep saucepan to 180˚C.
4. Working in small batches to avoid crowding. dip the vegetables into the batter, allowing the excess to drain off and fry until just golden. Drain on paper towel, sprinkle with a little dried lemon myrtle and serve immediately.