Tomato Zucchini Fritters

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)

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.)

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)

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!