Air fryer recipe · Snacks
Garlic Butter Edamame
Blistered edamame pods tossed in garlicky butter and a flake of sea salt.
- 14 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 85kcal
- 0.5 gprotein
- 2.0 gcarbs
- 8.8 gfat
- 0.3 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Edamame pods300 g
- Butter1.5 tbsp, melted
- Garlic3 cloves, minced
- Sea salt flakes1 tsp
- Chilli flakes1/2 tsp
Method
Thaw and dry
If you are using frozen edamame, thaw the pods fully and pat them completely dry. Any surface water turns to steam in the basket and stops the pods from blistering, so a dry start is what gives them those charred, smoky spots.
Toss with butter
Stir the melted butter together with the minced garlic and chilli flakes, then toss the pods until they are glossy all over. Coating them before they cook lets the garlic toast right onto the shells for deeper flavour.
Spread in a layer
Tip the pods into the basket in a loose single layer so the hot air can reach every side. A crowded, piled-up basket traps steam and the pods just soften instead of blistering and charring at the edges.
Season at the end
Hold back the sea salt flakes to scatter over the pods only after they come out hot. Added at the end, the flakes stay crunchy and sit on the surface where you taste them, instead of dissolving away during cooking.
Air-fry to blister
Air-fry at 190°C for 8 min, shaking the basket once, until the pods are charred in spots and heated through. Tip them into a bowl and finish with the reserved salt while they are still hot.
