Tomato Zucchini Fritters
with Butter Bean Succotash & Aioli
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- 1 ear of corn, shucked, kernels cut off the cob
- 13.4 oz butter beans, drained and rinsed
- 1 red bell pepper, trimmed and diced
- 1 shallot, peeled and minced
- 1 lemon, juiced (divided)
- 1 zucchini, grated
- 1 Roma tomato, diced
- 1 cup garbanzo bean flour
- 1 tsp French mustard & herb blend
- ¼ cup vegan mayo
- 1 garlic clove, peeled and minced
- 1 red radish, sliced
- 2 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add corn and a pinch of salt and cook until tender. Transfer corn to a medium bowl and add butter beans, red bell pepper, shallot, just half the lemon juice, 1 tbsp olive oil, ¼ tsp salt, and a pinch of pepper to a medium bowl. Mix the butter bean succotash. TIP: We will reuse this skillet in a later step.
Add zucchini, tomato, and a pinch of salt and pepper to a colander, and let mixture sit, 5 to 6 minutes. Using your hand or a spatula, press mixture against the colander to remove as much water as possible. Place mixture in a medium bowl, and add just ¾ cup garbanzo bean flour and the French mustard & herb blend. Stir to combine. TIP: Add additional garbanzo bean flour if the mixture is too wet.
Wipe the large nonstick skillet clean and heat 1 tbsp vegetable oil over medium-high heat. Scoop 6 portions of the tomato zucchini fritter batter into the skillet, each about ¼ cup. Use the bottom of a measuring cup to flatten the fritters. Cook fritters until browned and crisp, 3 to 5 minutes per side. Transfer tomato zucchini fritters to a paper towel-lined plate and sprinkle with salt.
Add mayo, garlic, remaining lemon juice, and a pinch of salt and pepper to a small bowl and stir the aioli. Divide the butter bean succotash between bowls. Top with tomato zucchini fritters. Garnish with aioli and radish. Bon appétit!