• 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
• 175ml beer
• 1/4 pound all-purpose flour

1. In a medium bowl, put the edamame and natto, season with a pinch of salt, and coat with the cake flour.
2. In a large bowl, beat the egg. Add the beer and all-purpose flour and stir gently until smooth.
3. Add the edamame mixture into the large bowl and mix it in.
4. Heat the oil in a deep fryer to 350 degrees.
5. Shape the mixture into small disks with a large spoon and deep fry, a few at a time, until deep golden brown.
6. French fry the parsley.
7. Serve the fritters with the parsley on the side. Serves 2.