Edamame Fritters

I snack on edamame all the time--they are just so tasty and poppable, not to mention full of fiber and protein. For a full lunchtime treat of edamame, I love this version. The edamame are chopped just enough to keep some texture (helped by holding back some of the edamame when putting them in the food processor), without turning into a complete paste. The classic garlic/ginger/scallion combination would make nearly anything tasty, but the sweet edamame pair beautifully.

Ingredients

For fritters

12 oz (1 1/2 cups) shelled edamame, thawed if frozen,
1/2 cup shredded vegetables (I used carrot, brussels sprouts & kale)
3 tbs rice flour
2 tbs unseasoned breadcrumbs
1/2 tbs fresh ginger, minced
1 garlic clove, minced
2 scallions, sliced thin, whites separated from greens
1 large egg, beaten
1 tbs rice wine vinegar (optional)
salt and pepper
olive oil

For topping

1/3 cup greek yogurt
1 1/2 tbs ground coriander
1 tsp lemon juice (optional)

Hardware

food processor
mixing bowl
spatula
frying pan
knife
cutting board
1/4 cup measure

Directions

1. Separate out 1/4 cup of the edamame and put aside. Pulse the remaining edamame in the food processor until roughly chopped, then add 1/4 cup of edamame and pulse until some edamame is minced, but newly added edamame is roughly chopped. Add to mixing bowl.
2. In a nonstick frying pan, heat one teaspoon olive oil over medium high heat until hot. Add garlic, ginger, and white parts of scallions and cook 30 seconds to 1 minute, or until fragrant. Add to the bowl of edamame.
3. Add shredded vegetables, green scallion tops, and rice wine vinegar (if using) and mix with the edamame until thoroughly combined. Season with salt and pepper to taste.
4. Add rice flour, breadcrumbs, and egg and fold with spatula until thoroughly combined. 
5. Scoop edamame mixture into 1/4 cup measure and pack firmly. Release each patty onto a plate or cutting board and repeat until the mixture is gone (you should have about 8 patties).
6. Heat 2 tbs olive oil in frying pan over medium high heat until hot. Place each fritter in the hot oil and press gently on the top with the spatula to spread the mixture out without breaking the fritter. Cook 3 min on first side or until browned, then turn over and cook 3 min or until browned on second side.
7. Remove fritters to a paper-towel-lined plate and serve warm, topped with coriander yogurt (above) or topping of your choice.