Edamame Pancakes


Edamame  is the Japanese word for green soybeans. Green soy beans are a nutritional powerhouse, extremely high in fiber and protein and easy to digest. Edamame are available in several forms, but the easiest way to buy them for cooked dishes is shelled and frozen. They are also sold fresh as well as frozen whole (in the shell). Any form will do, but the latter means a bit more work to cook and then remove the beans from the pods. This recipe is easy to throw together in the food processor, and the pancakes are a beautiful vivid green with a wonderful toothsome crunchiness and nutty flavor.


1 3/4 cups cooked and shelled edamame (from about 20 ounces in the pod)
1 small yellow onion (cut into 8 pieces)
3 cloves garlic
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
3 tablespoons fresh basil (roughly chopped)
2 tablespoons fresh Italian flat leaf parsley (roughtly chopped)
1 large egg
1/4 cup unbleached all-purpose flour
1 1/2 teaspoons salt
  Freshly ground black pepper (to taste)
  Vegetable oil for frying


Place the edamame, onion, and garlic in the bowl of a food processor and pulse three or four times to roughly combine. Add the lemon juice, olive oil, basil, and parsley, and pulse until the mixture is evenly chopped, stopping to scrape down the sides of the bowl once or twice. Add the egg and pulse again just enough to blend. The batter should not be a smooth purée, but it should have an even, finely chopped texture.

Scrape the mixture into a medium bowl and add the flour, salt, and pepper, stirring well to blend.

Place a large skillet, preferably nonstick, over high heat; when hot (but not smoking), add a thin film of oil. Reduce the heat to medium-high and add 1/4 cup of the edamame mixture to the pan. Lightly press with a fork to flatten the pancake evenly into a 3-inch round. Repeat until you've filled the skillet (but don't crowd the pancakes). Cook until the bottoms brown and the pancakes firm up a bit, 2 to 3 minutes. Carefully flip the pancakes with a wide spatula and cook until the surface browns and crisps, another 2 or 3 minutes.

Repeat with the remaining batter, adding more oil to the pan as needed. Yields about 8 pancakes. Serve hot.


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