Edamame Tacos with Spicy Yogurt Sauce and Tomatillo Salsa

from Chef Michael Schlow of TICO DC, Washington, DC

For the Crunchy Edamame

½ pound shelled edamame beans

¼ white onion, chopped

1 clove garlic

1 egg white

4 sprigs cilantro

4 sprigs mint

1 teaspoon coriander

1 teaspoon cumin

¼ cup extra virgin olive oil

For the Breading

1 cup all-purpose flour

½ cup egg wash (3 whole eggs whisked, plus ½ cup milk)

1 cup fine panko crumbs

For the Spicy Yogurt Sauce

8 ounces plain yogurt

8 ounces sour cream

1 ounce lemon juice

¼ bunch chives, minced

1 teaspoon Aleppo pepper

Salt to taste

To Assemble

Canola oil for frying

White corn tortillas

Spicy yogurt sauce

Tomatillo salsa (your favorite brand)

Cilantro and lime wedges, for garnish

For the Crunchy Edamame

Blend all ingredients in food processor until well mixed, then form mixture into small balls.

For the Breading

Bread edamame balls by rolling them first in flour, then egg wash, then panko crumbs. Set aside.

For the Spicy Yogurt Sauce

In a bowl add all the ingredients and mix well adjusting the seasoning to taste.

To Assemble

Fill 4-quart pot half full with canola oil, using a candy thermometer to know when it reaches 375 degrees. Drop edamame balls in hot oil and fry until brown, approximately 90 seconds.
In separate frying pan, heat tortillas until they are hot.
Place hot tortillas on serving plates and the crispy edamame on top, crushing balls slightly, as not to roll out of tortillas.

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