Mini Zucchini Corn Cakes & Spicy Aioli

22  Ratings
  • 60 min prep
  • 60 min total
  • Makes 16 servings, 2 fritters and about 1-1/2 tsp. sauce each.


Mini Zucchini Corn Cakes & Spicy Aioli Recipe

Ingredients

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

Instructions

  • Combine  first 5 ingredients in large bowl until blended.
  • Whisk  egg and buttermilk in separate bowl until blended. Add to cracker crumb mixture along with the zucchini, corn and cheese; mix well.
  • Heat  2 Tbsp. oil in large nonstick skillet on medium-high heat. Carefully drop heaping teaspoonsful of batter, in batches, into hot oil; cook 2 to 3 min. on each side or until corn cakes are golden brown on both sides, adding remaining oil as needed to make 32 mini corn cakes.
  • Mix  remaining ingredients until blended. Serve over the corn cakes.

Recipe Tips

Make AheadThese crisp corn cakes can be cooked ahead of time. Cool, then refrigerate up to 24 hours. Remove from refrigerator and let stand at room temperature 30 min. before placing in single layer on parchment-covered baking sheet and baking in 350°F oven 10 min. or until heated through.

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Nutrition Information

Makes 16 servings, 2 fritters and about 1-1/2 tsp. sauce each.

Nutrition per serving:

    • Calories 140 
    • Total fat 10 g
    • Saturated fat 2 g
    • Cholesterol 15 mg
    • Sodium 160 mg
    • Carbohydrate 11 g
    • Dietary fiber <1 g
    • Total sugars 5 g
    •     Includes added sugars 3 g
    • Protein 2 g
    • Vitamin A 2 %DV
    • Vitamin C 2 %DV
    • Vitamin D 0 %DV
    • Calcium 6 %DV
    • Iron 2 %DV
    • Potassium 2 %DV
    • n/a indicates that data is not available

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