The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Edamame Tacos with Spicy Yogurt Sauce and Tomatillo Salsa


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
  1. Blend all ingredients in food processor until well mixed, then form mixture into small balls.
For the Breading
  1. Bread edamame balls by rolling them first in flour, then egg wash, then panko crumbs. Set aside.
For the Spicy Yogurt Sauce
  1. In a bowl add all the ingredients and mix well adjusting the seasoning to taste.
To Assemble
  1. 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.
  2. In separate frying pan, heat tortillas until they are hot.
  3. Place hot tortillas on serving plates and the crispy edamame on top, crushing balls slightly, as not to roll out of tortillas.
Print Recipe