📝 About This Recipe
Transform the humble soybean into an addictive, golden-brown snack that rivals the finest gastropub fare. These edamame are double-coated in a seasoned cornstarch crust and flash-fried to create a shatteringly crisp exterior that yields to a buttery, tender center. Tossed in a vibrant blend of toasted garlic, nutty parmesan, and a hint of smoked paprika, this dish is a sophisticated, protein-packed alternative to traditional fries.
🥗 Ingredients
The Base
- 16 ounces Frozen Shelled Edamame (thawed and patted very dry)
- 3 cups Neutral Frying Oil (such as grapeseed, canola, or peanut oil)
The Crispy Coating
- 1/2 cup Cornstarch (for maximum crunch)
- 2 tablespoons All-purpose Flour (helps the coating adhere)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika (for a subtle depth)
- 1/2 teaspoon Kosher Salt
The Finishing Seasoning
- 1/4 cup Parmesan Cheese (finely grated, preferably Parmigiano-Reggiano)
- 2 cloves Fresh Garlic (grated or very finely minced)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
- 1 pinch Flaky Sea Salt (for final texture)
👨🍳 Instructions
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1
Begin by thoroughly drying the thawed edamame beans. Spread them between layers of paper towels and press firmly; any moisture remaining on the surface will prevent them from getting truly crispy.
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2
In a large mixing bowl, whisk together the cornstarch, all-purpose flour, garlic powder, onion powder, smoked paprika, and kosher salt until well combined.
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3
Toss the dried edamame into the bowl with the flour mixture. Use your hands or a spoon to ensure every bean is evenly coated. Let them sit for 5 minutes; the natural moisture will create a slight paste that helps the coating stick.
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4
Give the beans a second toss in the remaining dry powder in the bowl to ensure a thick, even crust.
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5
Pour the frying oil into a heavy-bottomed pot or a deep skillet. Heat over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer for accuracy.
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6
While the oil heats, prepare a wire cooling rack set over a baking sheet to drain the beans. Avoid using paper towels for draining as they can trap steam and soften the crust.
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7
Working in batches to avoid crowding the pan, carefully lower the edamame into the hot oil using a slotted spoon.
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8
Fry the edamame for 3-4 minutes per batch. They are ready when they turn a light golden brown and feel firm/crispy when tapped with a metal spoon.
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9
Use a spider strainer or slotted spoon to remove the beans from the oil, shaking off the excess, and transfer them immediately to the wire rack.
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10
While the beans are still hot and slightly glistening with oil, transfer them to a clean, dry bowl.
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11
Immediately add the grated parmesan, minced fresh garlic, lemon zest, parsley, and red pepper flakes.
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12
Toss vigorously so the cheese melts slightly and the garlic becomes fragrant from the residual heat of the beans.
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13
Finish with a sprinkle of flaky sea salt and serve immediately while piping hot.
💡 Chef's Tips
Ensure the edamame are bone-dry before coating; moisture is the enemy of a crispy crust. If you don't want to deep fry, you can air fry these at 400°F for 12-15 minutes, shaking the basket every 5 minutes. Use a microplane for the garlic and parmesan to ensure they are fine enough to adhere to the small beans. Don't skip the cornstarch; it provides a much crunchier finish than flour alone. If the coating falls off, your oil might not be hot enough; always wait for it to return to 350°F between batches.
🍽️ Serving Suggestions
Pair with a crisp, cold Japanese Lager or a citrusy Sauvignon Blanc. Serve alongside a spicy sriracha-mayo dipping sauce for an extra kick. Use these as a high-protein crouton replacement on a Caesar or Asian-style salad. Serve in small individual parchment cones for an elegant party appetizer. Accompany with a side of pickled ginger to cleanse the palate between bites.