Mini Zucchini Corn Cakes & Spicy Aioli
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.
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)
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