Crispy Zucchini & Cheese Breakfast Fritters with Sour Cream Dip

Instructions

1. Step
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step
   In a sealable bag, crush cereal to make about 1 1/2 cups (375 mL). Place 1 cup (250 mL) into a large bowl.
3. Step
   Grate zucchini to measure 2 cups (500 mL). Squeeze zucchini dry and add to bowl. Add eggs, Cheddar, Parmesan, salt and pepper. Stir well until combined.
4. Step
   Place remaining crushed cereal onto a plate. Scoop about 1/3 cup (75 mL) of the zucchini mixture and press to shape each into 1/2-inch (1 cm) thick fritters. Coat both sides with remaining crushed cereal and place on prepared baking sheet. Repeat with remaining mixture. Drizzle fritters with half of the butter and bake for 10 minutes. Turn over and drizzle with remaining butter and bake about 10 minutes or until golden and crisp.
5. Step
   In a small bowl, whisk together sour cream, parsley, garlic powder, paprika, dried dill, salt and pepper. Top each fritter with the dip or serve on the side.