Tomato Zucchini Fritters
with Butter Bean Succotash & Aioli
Succotash, a popular side dish in northeastern American cuisine, was invented by the Indigenous peoples from what we now call New England. This veggie-packed celebration of summer typically consists of sweet corn, lima beans (aka butter beans), tomatoes, and okra. For our simplified version, we substitute shallots and crunchy red bell peppers for the tomatoes and okra. This refreshing veggie medley accompanies pan-fried vegetable fritters made from zucchini and tomatoes.
INGREDIENTS
- 1 ear of corn, husked and kernels cut off the cob
- 13.4 oz butter beans, drained and rinsed
- 1 red bell pepper, trimmed, deseeded and diced
- 1 shallot, peeled and minced
- 1 lemon, juiced (divided)
- 1 zucchini, grated
- 1 Roma tomato, diced
- 1 cup chickpea flour (divided)
- 1 tsp French mustard and herb blend
- 1/4 cup vegan mayo
- 1 garlic clove, peeled and minced
- 1 radish, trimmed and sliced
- 2 tbsp + 1 tsp olive oil*
- Salt*
- Pepper*
- *Not included
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
INSTRUCTIONS
Heat 1 tsp olive oil in large nonstick skillet over medium-high heat. Add corn and a pinch of salt and cook until tender. Transfer to medium bowl and stir in butter beans, bell pepper, shallot, just half the lemon juice, 1 tbsp olive oil, ¼ tsp salt, and a pinch of pepper. Wipe skillet clean and set aside for step 3. (4-serving meal: use 2 tsp olive oil, 2 tbsp olive oil, ½ tsp salt)
Combine zucchini, tomato, and a pinch of salt and pepper in colander and let mixture sit for 5 minutes. Using your hand or spatula, press mixture against colander to remove as much liquid as possible. Transfer mixture to medium bowl and stir in just ¾ cup chickpea flour and French mustard & herb blend. (4-serving meal: use just 1½ cups chickpea flour) (TIP: Add additional chickpea flour, 1 tbsp at a time, if the mixture is too wet to hold its shape.)
Heat 1 tbsp olive oil in same skillet over medium-high heat. Using ¼-cup measuring cup, add fritter batter, 3 to 4 at time, and gently flatten with spatula. Cook until browned and crisp, 3 to 5 minutes per side. Transfer tomato zucchini fritters to paper towel-lined plate and season to taste with salt. (4-serving meal: use 2 tbsp olive oil)
Stir together mayo, garlic, remaining lemon juice, and a pinch of salt and pepper in small bowl. Divide butter bean succotash between bowls and top with tomato zucchini fritters and radish. Serve with aioli. Bon appétit!
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Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
