5 tablespoons (rounded) natto
2 flat-leaf parsley stalks
1/6 pound frozen edamame, shelled Salt
1 tablespoon cake flour
Salad oil for frying
1 small egg
1/4 pound all-purpose flour
In a medium bowl, put the edamame and natto, season with a pinch of salt, and coat with the cake flour.
In a large bowl, beat the egg. Add the beer and all-purpose flour and stir gently until smooth.
Add the edamame mixture into the large bowl and mix it in.
Heat the oil in a deep fryer to 350 degrees.
Shape the mixture into small disks with a large spoon and deep fry, a few at a time, until deep golden brown.
French fry the parsley.
Serve the fritters with the parsley on the side. Serves 2.