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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
680
FAT
24g
CARBOHYDRATES
89g
PROTEIN
27g

View Full Nutrition Label


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INGREDIENTS

  1. 13.4 oz butter beans
  2. 1 ear of corn
  3. 1 red bell pepper
  4. 1 shallot
  5. 1 garlic clove
  6. 1 lemon
  7. 1 red radish
  8. 1 zucchini
  9. 1 Roma tomato
  10. ¾ cup garbanzo bean flour
  11. 1 tsp Alamo blend chili seasoning
  12. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  13. 2 tbsp + 1 tsp ( 4 tbsp + 2 tsp) olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: N/A
Tools: Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
680
FAT
24g
CARBOHYDRATES
89g
PROTEIN
27g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Drain and rinse the butter beans. Shuck the corn and cut kernels off the cob. 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).

2
Make the butter bean succotash

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 beans, cooked corn, 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.

3
Make the fritter batter

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 garbanzo bean flour and Alamo blend chili seasoning. Stir to combine. TIP: Remove as much moisture as possible from the zucchini and tomato, as that will make it easier to form and cook the fritters.

4
Cook the tomato zucchini fritters

Wipe the large nonstick skillet clean and return it to the stove. Heat 1 tbsp vegetable oil 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.

5
Serve

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!

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