appetizer
Total Time 25 mins
Post Shredded Wheat Zucchini Fritters with Dill Dipping Sauce
Fritters so tasty, you'll make them again and again. They're pretty delicious solo, but dipped in a creamy dill sauce? Lights out.
Ingredients
Zucchini Fritters:
- 3 medium zucchini (about 1 pound) grated and patted dry with paper towels
- ¾ cup Post® Shredded Wheat Big Biscuit cereal finely crushed (approximately two Big Biscuits)
- ½ 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:
- ⅓ cup non-fat Greek yogurt
- 1 tablespoon chopped fresh dill
Garnish:
- Fresh dill sprigs
- Post® Shredded Wheat Big Biscuit cereal crumbled
Instructions
- In a large bowl, combine zucchini, Post® Shredded Wheat Big Biscuit cereal, Parmesan, garlic and egg; season with salt and pepper, to taste.
- Heat a large non-stick skillet over medium heat. Spray lightly with olive oil cooking spray. Using a ⅓ 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.)
- 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.