Soybean Fritters with Soybean Cilantro Puree

words:Marla Cantrell

In May, the award-winning Tusk & Trotter American Brasserie, located in Bentonville, Arkansas, came up with a scrumptious recipe for Soybean Fritters with Soybean Cilantro Purée. The dish was created for the Arkansas Soybean Promotion Board’s Kitchen | Fields Table Tour.

Tusk & Trotter was one of six Arkansas restaurants selected to participate in the Table Tour. Each of the chosen restaurants was asked to come up with a unique recipe, serve it for a month, and help make diners aware of the contributions of soybean farmers in the state and the ingenious ways the vegetable can be added to our diets.

The Soybean Fritters were so popular, Tusk & Trotter kept them on the menu permanently! 


Soybean Fritters


  • 3 cups flour
  • 1 cup baking powder
  • 1 ½ teaspoons salt
  • 1 teaspoon sugar
  • 3 eggs, beaten
  • 1 ½ cups milk
  • 3 Tablespoons butter, melted
  • 32 ounces soybeans (edamame), pulsed in a food processor (Soybeans can be fresh or frozen, and are available at local grocery stores and farmers’ markets.)
  • 1/3 cup vegetable oil



Mix together all ingredients except soybeans. Fold in soybeans after they have been processed in the food processor, and mix well. Pour vegetable oil into pan and fry until golden brown. Remove from pan and place on top of purée.



Soybean Cilantro Puree


  • 32 ounces soybeans (edamame)
  • 2 bunches cilantro
  • 2 garlic cloves
  • 4 jalapeños, seeded and chopped
  • 4 Tablespoons lime juice



Combine all ingredients (with water, salt, and pepper to taste) and purée smooth. Start with 1 Tablespoon of water and add more as needed.


Mulberry, Arkansas is the edamame capital of the U.S. Around 2,000 acres of edamame are produced by Arkansas farmers. This edamame is consumed by U.S. consumers as well as exported to Asian markets.

To see Tusk & Trotter’s complete menu, visit For more on Arkansas’ soybeans, visit

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