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Crispy Edamame Fritters
Crispy Edamame Fritters Photo courtesy of Todd Porter and Diane Cu

From beet burgers to quinoa cakes, we love the filling nature and wholesome appeal of little vegetarian patties.

Our latest find comes from Bountiful, the first cookbook from the duo behind the immensely popular blog White on Rice Couple. The Asian-inspired recipe relies on common pantry ingredients and a single bag of soybeans to create meaty patties that work well as a snack, side dish or main-course meal.

Makes 3 or 4 servings (8 to 10 fritters)

One 12-ounce package frozen shelled soybeans (edamame), thawed

½ cup 2% low-fat milk

1 egg yolk

¼ teaspoon soy sauce, plus more for serving

½ cup bread crumbs

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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