Baked Parmesan Edamame Bites with Creamy Wasabi Dip
Small, bite-sized, highly poppable, and before you know it, it’s gone. 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 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 are the ultimate in mini comfort food. Small, bite-sized, highly poppable, and easy to demolish. The bites are baked rather than being fried to keep them healthier. The breading is crispy, crunchy, and perfectly complements the chewy edamame. You can spice up the breading mixture with jerk or Creole seasoning, or add chili powder or cayenne. You can use the basic battering, breading, and baking technique with zucchini, asparagus, cauliflower, broccoli, mushrooms, or most anything in your vegetable drawer. I used and recommend Panko breadcrumbs and they’re sold nearby regular breadcrumbs. The bites have mild parmesan undertones but after a dunk in wasabi, it definitely dominates the flavor. If you don’t like wasabi, try blue cheese or ranch dip.
Ingredients:
- 1 1/2 cups shelled edamame, cooked according to package directions
- 1/2 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
- 1/2 cup grated Parmesan cheese (fresh or green can)
- 1/3 cup sour cream, Greek yogurt, or mayo (I used lite sour cream)
- or wasabi sauce,
- 1/4 teaspoon wasabi or to taste