Tomato Zucchini Fritters

Shuck the corn and cut kernels off the cob. Drain and rinse the butter beans. Dice the red bell pepper(s). Peel and mince the shallot(s). Peel and mince the garlic. Halve and juice the lemon(s). Slice the radish(es) into thin rounds. Grate the zucchini(s) on the medium side of a box grater. Dice the tomato(es).

Heat 1 tsp (2 tsp) olive oil in a large nonstick skillet over medium-high heat. Add corn kernels and a pinch of salt and cook until tender. Add cooked corn, beans, diced pepper, minced shallot, just half the lemon juice, 1 tbsp (2 tbsp) olive oil, ¼ tsp (½ tsp) salt, and a sprinkle of pepper to a medium bowl. Mix the butter bean succotash. TIP: We will reuse this skillet in a later step.

Add grated zucchini, diced tomato, and a pinch of salt and pepper to a colander. Let sit 5 to 6 minutes, and squeeze as much water out of the mixture as possible. Place mixture in a medium bowl, and add just ¾ cup garbanzo bean flour and Alamo blend chili seasoning. Stir to combine. TIP: Add additional garbanzo bean flour if the mixture is too wet. To remove moisture from the zucchini and tomato, use your hands or a spatula to press the mixture against the colander.

Wipe the large nonstick skillet clean, add 1 tbsp vegetable oil, and heat over medium-high heat. Scoop 6 portions of tomato zucchini fritter batter into the skillet, each about ¼ cup. Use the bottom of a measuring cup bottom 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. TIP: Work in batches for the 4 serving meal, adding 1 tbsp vegetable oil for the second batch.

Add minced garlic, remaining lemon juice, Veganaise, 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 sliced radish. Tuck in!