Edamame Sweetcorn Fritters – Recipe
I had leftover sweetcorn and leftover frozen edamame floating around... and so these edamame sweetcorn fritters were born.
I crossed my fingers when I was making this as I had no idea how they'd turn out – blending the edamame and adding them to the fritter batter was more of a 'how do I use up all this edamame', rather than a stroke of purposeful genius. I'm happy to say the end result was super delicious: perfectly pillowy fritters that were crisp on the outside and fluffy on the inside. Yum
This made eight (but only seven show in the pic because I may or may not have stolen one...)
Ingredients:
200g frozen edamame, thawed
2 eggs
150g sweetcorn
50g plain flour
1/2 tsp garlic powder
1/4 tsp salt
2 tbsp vegetable oil (for frying)
Method:
1. Chop up the edamame in a blender, and then blend with the eggs until you have a hummus-like paste.
2. Scoop the paste into a bowl, and stir in the sweetcorn, flour, garlic powder and salt to make a thick batter.
3. Fry with the vegetable oil on a medium heat for about four minutes, covering the pan with a lid to steam a little. Flip and fry on the other side for another four minutes uncovered for a crisp finish.
4. Serve with your favourite dipping sauce (I chose a spicy gochujang dipping sauce).
Enjoy, and have fun.
I crossed my fingers when I was making this as I had no idea how they'd turn out – blending the edamame and adding them to the fritter batter was more of a 'how do I use up all this edamame', rather than a stroke of purposeful genius. I'm happy to say the end result was super delicious: perfectly pillowy fritters that were crisp on the outside and fluffy on the inside. Yum
This made eight (but only seven show in the pic because I may or may not have stolen one...)
Ingredients:
200g frozen edamame, thawed
2 eggs
150g sweetcorn
50g plain flour
1/2 tsp garlic powder
1/4 tsp salt
2 tbsp vegetable oil (for frying)
Method:
1. Chop up the edamame in a blender, and then blend with the eggs until you have a hummus-like paste.
2. Scoop the paste into a bowl, and stir in the sweetcorn, flour, garlic powder and salt to make a thick batter.
3. Fry with the vegetable oil on a medium heat for about four minutes, covering the pan with a lid to steam a little. Flip and fry on the other side for another four minutes uncovered for a crisp finish.
4. Serve with your favourite dipping sauce (I chose a spicy gochujang dipping sauce).
Enjoy, and have fun.
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