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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These look awesome Averie, what a great appetizer! I haven’t had edamame in a long time because I got bored with it but this is a great way to mix things up. Pinned
Thanks for pinning and this is the least boring edamame I’ve ever had!
these look absolutely delicious! you totally got me with ultimate mini comfort food! :D
Thanks for saying hi and I love your site! Your images are always just amazing and glad these sound good to you!
I never would have thought to put edamame and parmesan together, but I bet it tastes amazing! And that wasabi dip…oh my goodness!
I could pop these babies the entire party and make a fool of myself. Oh yeah the margaritas might also contribute to that. I was a little hesitant about the wasabi dip, but after reading the recipe there just enough to give it up
snap and zip. But not enough for my eyes to bug out, which has happened to me a time or two with wasabi. Laughing—-
These and margaritas go hand in hand – I speak from experience! And eyes bugging out from wasabi, ha! I’ve been there! Sometimes accidentally and then I find myself adding more and doing it on purpose LOL
Girl! These looks so addicting! The parmesan flavor with the creamy wasabi dip sounds incredible… totally a comfort food. I’m pretty sure these need to happen friday night with a bottle of wine and a good movie!
They’ll last approximately 4 minutes into the movie. I couldn’t make these things last longer than a half hour even if I tried HARD! Lmk if you try them!
I used to wonder why everyone was so edamame crazed. Now I understand :) I don’t know if my self control would last if that dip was around! Highly poppable + highly dippable = highly addictive (and an empty plate!) Pinning!
Thanks for pinning and yes to Highly poppable + highly dippable = highly addictive!
I love edamame, they are my late night snack usually. But these baked Parmesan bites are so good for light summer appetizers!! Delicious!!
That’s awesome it’s your late night snack, mine too! Either edamame or popcorn – sometimes both!
Yum! I love wasabi and I love edamame so these are a double treat. I do the same thing vis a vis justifying my food: I could make the most decadent dessert ever, but as long as I have whole wheat flour and no refined sugar in it, I call it health food! :)
In reality, I don’t even try to justify it – I don’t even care! If I want it, I’m having it! Ha! Good thing I do love to run!
I need that wasabi dip in my life! Also, why have I not jumped on the edamame train? Is it because I still secretly don’t know how to pronounce it? :) I’ll have to give these a shot Averie!
PS I promise I’m not trying to be one of those horrible “you missed a spot” people, but I think this might be a typo: “And they’re baked rather than fried being fried in gobs of oil..”
Had the word ‘fried’ in there twice – thanks for LMK and fixed it :)
pronounced: ED – ahhh – mommy
I never would’ve thought of this, but these sound like a ridiculously delicious snack! Awesome.
I am so impressed that you have the patience to batter each of those little edamame. I just bought some but not sure I have that level of patience I could see mine being one big breaded mass. I love that they are baked I’ll have to give it a try because they look so yummy.
I didn’t do them individually! I did like 30 at a time – just a big handful, dunk in flour, egg, breadcrumbs and repeat. Yes, messy, but way faster than one at a time which still would be messy :)
Wow, these look amazing!! I love wasabi!
This looks really good! It’s the perfect summer snack and I can’t wait to try it!
LOVE this! These little bites look fantastic, Averie! Pinned!
Thanks for pinning!
This edamame looks AMAZING, Averie! Absolutely love that it’s baked with parmesan! Edamame is my choice of bean to snack on and to use for salad add-ins, so I love this unique twist. Pinned!
If you already like edamame as your go-to snack, you’re going to love these! Thanks for pinning!
Yum!