Mini Zucchini Corn Cakes & Spicy Aioli

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 18 RITZ Crackers, finely crushed
  • ½ cup yellow cornmeal
  • ¼ cup sugar
  • 1½ tsp. baking powder
  • ¼ tsp. ground cumin
  • 1 egg
  • ½ cup buttermilk
  • 1 cup shredded zucchini (about 2 small)
  • 1 can (8.75 oz.) corn, drained
  • ½ cup shredded cheddar cheese
  • 6 Tbsp. oil, divided
  • ½ cup mayonnaise
  • 1 Tbsp. lime juice
  • 1½ tsp. Sriracha sauce (hot chili sauce)

Nutrition facts

Recipe Tips

1

Combine first 5 ingredients in large bowl until blended.

2

Whisk egg and buttermilk in separate bowl until blended. Add to cracker crumb mixture along with the zucchini, corn and cheese; mix well.

3

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.

4

Mix remaining ingredients until blended. Serve over the corn cakes.