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Kombucha Battered Veggie Tempura

As much as I love a good cheese and dip platter, sometimes crackers just become a little boring and I need some variation. This kombucha battered veggie tempura recipe is the perfect way to switch things up!

  • Prep Time: 15 Mins
  • Cooking Time: 45 Mins


  • 2 small onions

    Thinly sliced

  • 1 carrot


  • 3 sweet potatoes (purple or gold)


  • kaffir lime leaves or basil leaves

    thinly shredded

  • 1 cup cassava flour

    (plus extra for lightly coating the veggie mixture)

  • 1 cup cassava flour

    (plus extra for lightly coating the veggie mixture)

  • 1 tsp sea salt
  • 1 to 1 1/2 cup kombucha


  • blend of coconut & avocado oil

    enough to fill 1/3 of frying pan or pot


Step 1

In a medium mixing bowl, combine well-julienned onions, carrots, sweet potato, and kaffir lime leaves. Lightly coat the vegetable mixture with cassava flour, shaking off excess flour. This will make crispier veggie tempura. Keep chilled in the fridge.

Step 2

In another medium mixing bowl, combine cassava flour and sea salt. Slowly add cold kombucha into the flour and whisk. Keep adding until a thin pourable consistency is achieved. The amount of kombucha needed will vary from different brands of cassava flour. Don't worry if there are a few lumps left in the batter. Add the veggie mixture to the batter and mix to coat well.

Step 3

Heat a blend of avocado and coconut oil together in a deep dish fry pan. The oil is hot enough once it is measured at 170°C or moistened wooden chopsticks will sizzle rapidly when placed in the oil.

Step 4

Using a pair of tongs or chopsticks, pick up a small amount of batter-coated veggie and slide it gently into the hot oil. Add more veggie mounts into the oil, making sure not to overcrowd the pan.

Step 5

Fry veggie tempura for approx 3-5mins or until golden brown. Remove using tongs and allow veggie tempura to cool a little on some paper towels before digging in!


*Tips to make light & crispy kombucha batter veggie tempura.
Make sure that the oil is heated to 170-180°C and that the tempura batter stays cold or chilled. This helps the veggies to be wrapped up and not absorb as much oil. Try not to overcrowd the frying pan to keep the oil temperature stable.

Feel free to vary the herbs used in the batter with what you have in your fridge or garden. Thai basil, sweet basil, lemon balm, curry leaves, or shiso leaves will work well in this recipe too.