Crispy Edamame Fritters

Hmm. I sure do love me a fritter, but these were kind of bland. We all love edamame here, but these just lacked a punch. And talk about delicate? About half of the fritters I made fell apart.

rating: 7

Crispy Edamame Fritters
(Recipe adapted from “Bountiful” by Todd Porter and Diane Cu (Stewart, Tabori & Chang)

Makes 3 or 4 servings (8 to 10 fritters)
Start to finish: 20 minutes


One 12-ounce package frozen shelled soybeans (edamame), thawed
½ cup 2% low-fat milk (I used almond milk, regular flavor)
1 egg yolk
¼ teaspoon soy sauce, plus more for serving
½ cup bread crumbs (I used panko)
Vegetable oil, for panfrying
Finely chopped cilantro or mint leaves, for garnish (optional)


1. In a blender, combine the soybeans with the milk. Slowly pulse to coarsely chop the soybeans. Continue pulsing, scraping down the sides of the blender with a rubber spatula as needed, until the mixture is coarsely mashed. Transfer the mixture to a medium bowl.
2. Add the egg yolk, soy sauce and 1 tablespoon of the bread crumbs to the bowl. Mix well. Scoop out about 2 tablespoons of the soybean mixture at a time and use your hands to press the soybean mixture into patties about 2 inches in diameter.
3. Line a wire rack with parchment paper. In a large skillet set over medium heat, warm 2 tablespoons vegetable oil. Meanwhile, pour the remaining 7 tablespoons of bread crumbs into a small bowl. Gently place the patties in the bowl and coat them thoroughly on all sides with the bread crumbs.
4. Working in batches, fry the patties until crispy and golden brown, 2 to 3 minutes per side. Transfer the finished patties to the prepared rack. (These patties can be very fragile, so flip and transfer them gently.) Continue adding small amounts of oil to the skillet, as needed, to fry each batch. Garnish with cilantro or mint, if desired, before serving warm with soy sauce.


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