Crispy Soybean Fritters


Preparation info

  • Difficulty


  • Serves

    2 to 3

Appears in



By Todd Porter

Published 2013

  • About

From Diane During my almost twenty years as a vegetarian, I craved beans and legumes for protein. I ate almost every variety of bean I could find, but my favorite was—and still remains—soybeans (edamame). They’re meaty and have a great, satisfying bite. These patties are great as a side dish or as additions to salads, or if made into wider patties, they make great burgers.

The key to success with this recipe is to make firm patties before frying. They will hold their shape and are less likely to fall apart. When frying, just use a small amount of oil at a time, as needed, and don’t let the skillet get too hot, or else the bread crumbs will burn before the inside of the fritter is cooked.


  • 1 (12-ounce / 340-g) package frozen shelled soybeans (edamame), thawed
  • ½ cup (120ml) milk
  • 1 egg yolk
  • ¼ teaspoon soy sauce, plus more for serving
  • ½ cup (55g) bread crumbs
  • Vegetable oil
  • Finely chopped fresh cilantro or mint, for garnish (optional)



  1. In a blender, combine the soybeans and milk. Slowly pulse to coarsely chop the soybeans. Continue pulsing, scraping the sides of the blender with a rubber spatula occasionally, until the mixture is coarsely mashed. Pour the mixture into a medium bowl.
  2. Add the egg yolk, ¼ teaspoon soy sauce, and 1 tablespoon of the bread crumbs. Mix well. Scoop out about 2 tablespoons at a time, and use your hands to press the soybean mixture into patties about 2 inches (5cm) in diameter.
  3. In a large skillet, heat 2 tablespoons of oil over medium heat.
  4. Place the remaining bread crumbs in a small bowl. Gently place the patties in the bowl and coat them thoroughly on all sides with the bread crumbs.
  5. Fry the patties in batches until crispy and light golden, about 2 minutes on each side, or until crispy. Transfer the finished patties to a parchment-paper-covered wire rack. Continue to add small amounts of oil to the pan, as needed, to fry each batch. These patties can be very fragile, so flip and transfer gently.
  6. Serve with soy sauce, or garnish with cilantro or mint.