August 1, 2018

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Shredded Wheat Zucchini Fritters with Dill Dipping Sauce #Recipe

Post Shredded Wheat Zucchini Fritters with Dill Dipping Sauce 

Now that summer is here, that means the garden is over flowing with vegetables.  If yours is like mine you may have an abundance of zucchini.  You can only make so many muffins, so why not take a classic breakfast cereal and mix it with your veggies.  This is the perfect recipe for summer!  

Zucchini Fritters
  • 3 medium zucchini (about 1 pound) grated and patted dry with paper towels
  • 3/4 cup Post Shredded Wheat Big Biscuit cereal, finely crushed (approximately 2 Big Biscuits)
  • 1/2 cup grated Parmesan cheese (I mixed grated and shredded)
  • 1 clove garlic, pressed
  • 1 whole egg or 3 egg whites beaten
  • Salt and freshly ground black pepper, to taste
  • Olive oil cooking spray
Dill Dipping Sauce:
  • 1/3 cup non-fat Greek yogurt
  • 1 Tablespoon chopped fresh dill
  • Fresh dill sprigs
  • Crumbled Shredded Wheat cereal

  1. In a large bowl, combine zucchini, Post Shredded Wheat cereal, Parmesan, garlic and egg; season with salt and pepper, to taste.
  2. Heat a large non-stick skillet over medium heat. Spray lightly with olive oil cooking spray. Using a 1/3 cup measure, scoop batter for each fritter, flattening into a circle, and cook until the underside is nicely golden brown, about 3-4 minutes. Flip and cook on the other side, about 3 minutes longer. (Continue to spray skillet as needed until all the fritters are cooked.)
  3. In a small bowl, combine Greek yogurt and dill. Serve with zucchini fritters. Garnish with a sprig of fresh dill and a light sprinkle of crumbled Post Shredded Wheat cereal.


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