Yield: 10-12 servings. 1 cup shelled edamame 2 lb. russet potatoes 1 cup soft tofu, drained 2 egg yolks, beaten 2 Tbsp. butter to taste, ground nutmeg to taste, salt to taste, freshly ground black pepper 1 egg 1 Tbsp. milk or water approximately ⅓ cup all-purpose flour approximately 1 cup fine dry panko (Japanese bread crumbs) 1 Tbsp. chopped fresh thyme leaves 1 Tbsp. finely chopped fresh parsley 1 Tbsp. finely chopped cilantro, optional 1½ cups soy oil, for frying Blanch ...
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