Post Shredded Wheat Zucchini Fritters with Dill Dipping Sauce

Total Time: 25

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

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.