Sauté the onion: Roughly chop the onion and cook in a small pan with a drizzle of vegetable oil over low heat for 3–4 minutes until softened. Remove from heat and let cool slightly.

Blend the batter: Add the thawed edamame, spinach (or cilantro), eggs, oat flour, baking powder, sautéed onion, garlic powder, curry powder, and cumin to a food processor or high-speed blender. Blend until a smooth paste forms — thick enough to scoop but pourable.

Heat the pan: Heat 1–2 tablespoons vegetable oil in a non-stick pan over medium heat until shimmering.

Cook the fritters: Scoop about 2 tablespoons of batter per fritter into the hot pan, or form small patties with wet hands. Cook 3–4 minutes per side until golden brown and set through, flipping once like pancakes.

Drain and serve: Transfer to a paper towel-lined plate to drain briefly. Serve warm with a dipping sauce — yogurt dip, hummus, or a simple soy-ginger sauce all work beautifully.