These turned out to be the ultimate in mini comfort food.
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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Baked Parmesan Edamame Bites with Creamy Wasabi Dip
Ingredients
- 1 ½ cups shelled edamame, cooked according to package directions
- ½ cup all-purpose flour
- pinch salt, to taste
- pinch Jerk or Creole seasoning, cayenne, chili powder, etc. optional and to taste
- 2 large eggs, lightly beaten
- 1 cup Panko breadcrumbs
- ½ cup grated Parmesan cheese, fresh or green can
- ⅓ cup sour cream, Greek yogurt, or mayo (I used lite sour cream)
- or wasabi sauce
- ¼ teaspoon wasabi paste], https://www.amazon.com/gp/product/B0002YGSAU/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0002YGSAU&linkCode=as2&tag=lovvegyogruna-20&linkId=W574CEYEW6UUQRBZ or [wasabi sauce, or to taste
Instructions
- Preheat oven to 400F, line a baking sheet with a Silpat, parchment, or spray with cooking spray.
- Cook the edamame according to package directions. I place frozen edamame in a 2-cup glass measuring cup, fill with water, and microwave for about 8 minutes on high power or until tender. Drain the edamame and transfer to a large bowl.
- Sprinkle the edamame with flour, salt, any optional seasonings or spices, and toss to coat evenly; set aside.
- In a medium bowl, beat the eggs; set aside.
- In a separate large bowl, add the Panko breadcrumbs, Parmesan and stir to combine; set aside.
- Using a slotted spoon, add about half the floured edamame to the eggs for a quick dunk.
- Remove edamame from eggs and transfer to breadcrumb mixture. Toss with spoon or hands to coat evenly.
- Place edamame on prepared baking tray, spaced evenly and without touching if possible. If there are large clumps of more than 2 to 3 edamame stuck together, break them apart with your fingers. You want the oven air to circulate freely on all pieces so they get as crispy as possible.
- Repeat battering process with remaining edamame and place on baking tray. The process is messy and not every piece will be evenly coated and breaded. Overall, if most pieces are coated and there aren’t major clusters stuck together, you’re fine.
- Bake for about 12 minutes or until lightly golden brown. Start watching closely after 9 minutes and watch so the undersides don’t become overly browned or burn.
- While edamame bakes, make the dip. In a small bowl, add the sour cream, wasabi, and whisk to combine until smooth. Bites are best warm, fresh, and served with dip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What a fun snack!
Wow! These look absolutely delicious. What a great idea Averie! I have been in an edamame kick lately bringing them to work as a snack. I will have to give this recipe a try.
Thanks
Kelley @chefsavvy
Holy s**t!! This is so brilliant, the crunch factor along with the creaminess factor. I just demolished a huge package of them the other day after visitng Costco, now it will be fun to go back for more and make these! Thanks so much!
Love your excitement :) I am the queen of 4 letter words! And if you try these, please LMK!
I spotted these guys on IG last night before I was going to bed, and had to come over this morning!! They look so good! Such a great idea to coat them in a Panko breadcrumb topping too.
Ok you must be on the east coast or go to bed VERY early. I posted them at like 4pm pacific. I normally aim for noon to 1pm but got sidetracked. I swear I was up for another 12 more hours after that :) I’m jealous you can go to bed that early with all your work finished!
I have to make these! They sound amazing!!
These looks amazing and definitely will make it ASAP, may be in weekend :)
Wasabi peas are one of my favorite snacks ever! That spicy kick is so addictive in the best sort of way, and I always save the ones with the most wasabi for last. I imagine yours taste similar, only better. They’re edamame, so there’s extra protein, and extra cheese is always awesome in my book!
Thank you for all your comments yesterday – I read and appreciate them all and thanks for taking the time to leave them all, Amy! :)
You’re welcome Averie! I felt awful for falling so far behind, and I really missed hearing your stories and seeing your gorgeous photos. :)
Oh my gosh, I could seriously do some damage to a bowl of these!! And I will be anxiously awaiting your fried zucchini recipe— it’s one of my faves! Pinned :)
Thanks for pinning and between these, and the zucchini, I’ve been in parmesan/panko heaven lately :)
These sounds amazing. I actually happen to have all of these ingredients, so I need to make these ASAP. Can’t wait to try them out… while having a drink (or four) with some friends. Thanks for the recipe!
I love that you’re going to wash them down with as many cocktails as I do :) Awesome! Keep me posted if you try them!
I was literally about to get off-line when I got this email. This has totally blown my mind, Averie. I LOOOOOOOVE edamame and this looks insanely good. I’ll be dreaming about it. Pinning. Thanks for another great one. Have a great week!
Thanks for pinning and have a great week, too! :)
I can’t believe they’re baked! They’re so crunchy looking and perfect. Pinned of course – I want some now!
Thanks for pinning and Dorothy I was SO surprised how crunchy they turned out, too. Like, wow, are you kidding! And I’ve since gone on and repeated this technique with every veggie I can find :)
I can only imagine that these are the most flavorful bites, ever!! Such an awesome recipe!
Love these bites, the panko coating sounds so good!
I can see how addicting these could be. I usually just put edamame in salads, stir frys and veggie bakes so this looks like a fun twist for those little beans! I think I’d like that leftover dip on salad too (I find myself frequently using your dips as salad dressing)! I love all the possibilities with this recipe.
This dip could definitely double as dressing provided you like wasabi! I mean, a spicy dressing :) These little things were so so so addicting, too! Loved them!
This will be our first time trying Edamame. Your pictures and recipe has us hooked on trying them.
First time ever trying edamame? Well I think you’re in for a treat! Glad my pics/recipe twisted your arm!
I have been craving salty crunchy things for the last week or so. I’ve NEVER been a chip/cracker person and I now have a ton of these things in my cabinet. Just this am I was at the store looking at those snap pea crisps and nearly drooling. THESE look so much better.
Jerk seaoning? YES.
Wasabi? ABSOLUTELY.
craving salty crunchy things <— I think it's b/c of the summer, me too! I have spent so much money on raw vegan kale chips the past week. I won't even tell you how much b/c I should have been able to feed a family of 6, for a week, I wish I was kidding :) I am trying not to succumb to real chips and I love kale chips so much, I just dont love the price. And cannot duplicate in my dehyd what Brad's Raw can do. If only!
Sooo anyway back to these, they give you that salty/crunchy/chewy thing AND I know you love wasabi. They are worth a dairy and gluten indiscretion, I promise. Loved.these.