Steps

1. Thaw 200g frozen edamame and remove the beans. Prepare 100g net weight.
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2. Microwave the edamame beans for 1 minute at 600W.
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3. Roughly mash the warmed edamame beans with a fork or masher.
   🕒 01:03
4. Pat dry 100g firm tofu with paper towels.
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5. Mash and mix the tofu until it becomes a paste.
   🕒 01:19
6. Add 100g whole corn and a pinch of salt to the mashed tofu and mix well.
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7. Further mix in 2 tbsp rice flour. (Key Tip! If the mixture is too wet and crumbly, add more rice flour. If it's too dry, add a little water to adjust.)
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8. Put panko breadcrumbs in a plastic bag and crush them by pounding.
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9. Spread the crushed panko breadcrumbs on a plate or tray.
   🕒 02:02
10. Divide the mixed ingredients into 5 portions, shape them into oval patties.
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11. Coat the shaped patties with the crushed panko breadcrumbs.
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12. Arrange the panko-coated patties in a frying pan.
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13. Pour vegetable oil into the frying pan until the ingredients are half-submerged.
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14. Heat the oil over medium-high heat.
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15. Reduce heat to medium and fry until the surfaces are golden brown, flipping them halfway through.
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16. Transfer the cooked edamame and corn fritters to a plate or paper towel to drain excess oil.
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17. Arrange on a serving plate.
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