Do you all use Pinterest? LLP has an account and it is pretty much exclusively Kara that does the pinning. However, I have the app on my phone and I look through Pinterest regularly for inspiration. But here’s the thing. I rarely (if ever) actually try the recipes or DIY projects. I don’t know why! Probably laziness.
Anyways, Kara and I decided to try out some recipes we found on Pinterest to see if they actually work. And this is the first one! We made Crispy Cauliflower Bites awhile back and totally fell in love with them. These Baked Edamame Bites are the same idea. And not surprisingly, they turned out fabulous. You just pop them in your mouth like chips. But they’re baked. And a vegetable. So there’s no regrets afterward.
You can modiy the spices to give them as much of a kick as you want. We used a combination of chipotle chile powder and Pilsen spice from the Spice House. It was a great balance. Spicy but not too spicy.
Happy Monday by the way!
- 1 1/2 cups frozen edamame, shelled and thawed
- 1/2 cup flour
- pinch of salt
- pinch of chipotle chili powder (we also used a pinch of Pilsen spice from The Spice House)
- 2 eggs, lightly beaten
- 1 cup Panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/3 cup Greek yogurt
- 1/2 envelope Ranch dressing mix
- Preheat oven to 400 degrees F. Line a baking sheet with a Silpat liner or parchment paper.
- Place the shelled edamame in a large bowl. Toss with flour, salt and spices.
- In a medium bowl, whisk together eggs.
- In another large bowl, stir together Panko breadcrumbs and Parmesan cheese.
- Using a slotted spoon, add half the floured edamame to the egg mixture. Quickly dunk, then use the slotted spoon to transfer to the Panko mixture.
- Toss to coat evenly.
- Place edamame on prepared baking sheet, spacing evenly.
- Repeat with remaining edamame and place on baking sheet.
- Bake 12 minutes, or until lightly golden. Use a spoon to toss the edamame halfway through. Keep a close eye on them so they don't burn.
- To make the dip, in a small bowl, stir together Greek yogurt and Ranch seasoning until smooth. Serve edamame bites with dip, hot out of the oven.