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

Tomato Zucchini Fritters

with White Bean Succotash & Aioli

Succotash, a popular side dish in northeastern American cuisine, comes from the Indigenous peoples of what we now call New England. This veggie-packed celebration of summer typically consists of sweet corn, lima beans, tomatoes, and okra. For our simplified version, we substitute shallots and crunchy red bell peppers for the tomatoes and okra and swap in creamy cannellini beans for the lima beans. This refreshing veggie medley accompanies pan-fried vegetable fritters made from zucchini and tomatoes.

Tags: Gluten-Free High-Protein Soy-Free Nut-Free Chef's Choice Low Sodium High Fiber
Cook Time
2 Servings  |  50 min 4 Servings  |  60 min

Nutrition (per serving)

CALORIES
670
FAT
25g
CARBOHYDRATES
85g
PROTEIN
27g

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INGREDIENTS

  1. 1 ear of corn, husked and kernels cut off the cob
  2. 13.4 oz cannellini beans, rinsed and drained
  3. 1 red bell pepper, trimmed, deseeded 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 chickpea flour (divided)
  9. 1 tsp French mustard and herb blend
  10. 1/4 cup vegan mayo
  11. 1 garlic cloves, peeled and minced
  12. 1 radish, trimmed and sliced
  13. 2 tbsp + 1 tsp olive oil*
  14. Salt*
  15. 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: Box grater, Large nonstick skillet
Cook Time
2 Servings  |  50 min 4 Servings  |  60 min

Nutrition (per serving)

CALORIES
670
FAT
25g
CARBOHYDRATES
85g
PROTEIN
27g

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INSTRUCTIONS

1
Make the white bean succotash

Heat 1 tsp olive oil in large nonstick skillet over medium-high heat. Add corn and a pinch of salt and cook until softened, 1 to 3 minutes. Transfer to medium bowl and stir in cannellini 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-servings: use 2 tsp olive oil, 2 tbsp olive oil, ½ tsp salt)

2
Make the fritter batter

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-servings: use 1½ cups chickpea flour) (TIP: Add additional chickpea flour, 1 tbsp at a time, if the mixture is too wet to hold its shape.)

3
Cook the tomato zucchini fritters

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-servings: use 2 tbsp olive oil)

4
Make the aioli and serve

Stir together mayo, garlic, remaining lemon juice, and a pinch of salt and pepper in small bowl. Divide white bean succotash between bowls and top with tomato zucchini fritters and radish. Serve with aioli. Bon appétit!

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