Post Shredded Wheat Zucchini Fritters with Dill Dipping Sauce


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
  • 1 clove garlic, pressed
  • 1 whole egg, 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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Post® Shredded Wheat

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