Mini Zucchini Corn Cakes & Spicy Aioli

Name: Mini Zucchini Corn Cakes & Spicy Aioli
Prep time: 60 min
Total time: 60 min
Yield: 16
Ingredients: 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 zucchini (about 2 small); 1 can 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)

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.

Prep time:

0 h

Total time:

0 h

Servings:

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

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)

Directions

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.