Mini Zucchini Corn Cakes & Spicy Aioli

5  Ratings
  • 15 min prep
  • 60 min total
  • Makes 48 fritters.

Mini Zucchini Corn Cakes & Spicy Aioli Recipe

Ingredients

  • 1/4 cup sugar
  • 1-1/2 tsp. baking powder
  • 6 Tbsp. oil, divided
  • 18 RITZ Crackers, crushed (about 1/2 cup)
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. ground cumin
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup shredded cheddar cheese
  • 1 cup shredded zucchini (about 2 small)
  • 1 can (8.75 oz.) corn, drained
  • 3 Tbsp. mayonnaise
  • 1 tsp. lime juice
  • 1/2 tsp. Sriracha sauce (hot chili sauce)

Instructions

  • Mix  first 5 ingredients in large bowl until blended. Whisk egg and buttermilk in separate bowl until blended. Add to crumb mixture with cheese, zucchini and corn; mix well.
  • Heat  2 Tbsp. oil in large nonstick skillet on medium-high heat. Carefully drop teaspoonfuls of batter, in batches, into hot oil; cook 2 to 3 min. on each side or until golden brown on both sides, adding remaining oil as needed to make 48 mini corn cakes.
  • Mix  remaining ingredients. Serve spooned over corn cakes.

Recipe Tips

Make AheadCorn cakes can be cooked ahead of time. Cool, then refrigerate up to 24 hours. Remove from refrigerator 30 min. before serving. Arrange in single layer on parchment-covered baking sheet. Bake in 350°F oven 10 min. or until heated through.

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Nutrition Information

Makes 48 fritters.

Nutrition per serving:

  • Calories 100 
  • Total fat 7 g
  • Saturated fat 1.5 g
  • Trans fat 0 g
  • Cholesterol 10 mg
  • Sodium 95 mg
  • Carbohydrate 8 g
  • Dietary fiber 0 g
  • Sugars 3 g
  • Protein 2 g
  • Vitamin A 0 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 2 %DV

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