Let's whip it up
0 min
0 min
0
Show your culinary skill with these savory, bite size zucchini corn cakes served with a spicy sriracha sauce. Make them a day ahead and bake just before serving.
0 min
0 min
0
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.
Watch videos, find product info, explore promotions, and more.
You May Also Enjoy
BECOME THE WELL-CONNECTED SNACK GURU YOUR PARENTS THOUGHT YOU COULD BE
Subscribe to GET RECIPES, OFFERS AND NEWS—IN your inbox
By submitting my email address, I agree to receive marketing communications from Snackworks and other Mondelez Brands. I also confirm that I am at least 18 years of age and that I have read and agreed to the Privacy Policy.