Light and Fluffy Fritters With Edamame and Camembert Cheese

1. 1

   Wrap the tofu in a paper towel and microwave for 2 minutes, then press firmly with your hands to press out the excess water.

2. 2

   Boil the edamame in salted water, and take the beans out of the pods.

3. 3

   Slice the Camembert cheese into appropriately-sized pieces.

4. 4

   Put all the ingredients except for the cheese into a bowl and mix well, then divide into 8 equal portions.

5. 5

   Put a portion of the mixture from Step 4 on the palm of your hand, wrap it around a piece of cheese and form into an oval-shaped patty.

6. 6

   make sure that the cheese is totally hidden inside.

7. 7

   Form all 8 of the oval patty balls of the mixture in the same way, and deep-fry in vegetable oil until golden brown.

8. 8

   If the oil is too hot the edamame will get burned, so fry over medium temperature.

9. 9

   Put it on a serving plate accompanied by grated daikon radish.

10. 10

    You can eat it as-is, but it's also great with ponzu sauce.

11. 11

    Cross section of a cut fritter: You can see the cheese melting out of them!

12. 12

    They're filled with delicious edamame.

* Per serving · 4 servings · Values may vary.

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