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Tomato Zucchini Fritters with Butter Bean Succotash & Aioli
2 or 4 Serving Dinner

Tomato Zucchini Fritters

with Butter Bean Succotash & Aioli

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
750
FAT
25g
CARBOHYDRATES
100g
PROTEIN
31g

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INGREDIENTS

  1. 1 ear of corn, shucked, kernels cut from the cob
  2. 13.4 oz butter beans, drained and rinsed
  3. 1 red bell pepper, trimmed and diced
  4. 1 shallot, peeled and minced
  5. 1 lemon, juiced (divided)
  6. 1 zucchini, grated
  7. 1 Roma tomato, diced
  8. 1 cup garbanzo bean flour
  9. 1 tsp French mustard & herb blend
  10. 1 cup garbanzo bean flour
  11. ¼ cup vegan mayo
  12. 1 garlic clove, peeled and minced
  13. 1 red radish, sliced
  14. 2 tbsp + 1 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
750
FAT
25g
CARBOHYDRATES
100g
PROTEIN
31g

View Full Nutrition Label


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INSTRUCTIONS

1
Make the butter bean succotash

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 beans, red 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. (4-serving meal: use 2 tsp olive oil, 2 tbsp olive oil, ½ tsp salt) TIP: We will reuse this skillet in a later step.

2
Make the fritter batter

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 French mustard & herb blend. Stir to combine. (4-serving meal: use 1½ cups garbanzo bean flour) TIP: Add additional garbanzo bean flour if the mixture is too wet.

3
Cook the tomato zucchini fritters

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 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.

4
Serve

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!

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