You know what I mean. Small, bite-sized, highly poppable, and before you know it, it’s gone.
Except I didn’t feel too badly about demolishing them because they’re edamame. And they’re baked rather than being fried in gobs of oil so they’re automatically healthy. Of course. Never mind about the Parmesan.
The idea came from a recent happy hour meetup with a friend. We had one or four too many drinks and what does that mean? Ordering fried bar food and promising yourself you’ll do extra cardio the next day. She selected breaded and fried green beans and they were served with a wasabi dip. They were so good that I’ve gone back just for those. And four more drinks. I recreated the concept, but with edamame. You can use the basic battering, breading, and baking technique with zucchini (stay tuned), asparagus, cauliflower, broccoli, mushrooms, or most anything in your vegetable drawer.
I used and recommend Panko breadcrumbs. They’re Japanese-style breadcrumbs and are sold nearby regular breadcrumbs, but they’re larger, coarser, and get crispier in the oven. You can spice up the breading mixture with jerk or Creole seasoning, or add chili powder or cayenne for extra shazam. I love wasabi and the dip really takes the bites to the next level. It’s creamy, spicy yet cooling, and I want to dunk everything in it. If you don’t like wasabi, the bites would be excellent with blue cheese or ranch dip. Look for wasabi paste in the Asian foods aisle of your store, which is where I found this wasabi paste in a tube. It’s super potent and pasty. This sauce, also found at the grocery store, is a creamier, thinner, milder version of the paste. It’s what I use for the swirls on top of the dip in the second photo.
The breading on the bites is crispy, crunchy, and perfectly complements the chewy edamame. It’s amazing how really crispy the bites get in the oven. I was pleasantly surprised. The bites have mild Parmesan undertones but after a dunk in wasabi, it definitely dominates the flavor. And the more you have, the more you want.
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