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Mini Zucchini Corn Cakes & Spicy Aioli

Prep time

1 hr

Total time

1 hr

Servings

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

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    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)
Preparation
  • 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.

154044
Calories 140
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 15mg
Sodium 160mg
Total Carbohydrate 11g
Dietary Fiber <1g
Total Sugars 5g
     Includes 3g Added Sugars
Protein 2g
Vitamin A 2% DV
Vitamin C 2% DV
Calcium 6% DV
Iron 2% DV
Potassium 2% DV
Vitamin D 0% DV

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