Feta Zucchini Fritters & Turmeric Rice

While rice cooks, wash and dry produce.

Zest and quarter lemon. Trim and grate zucchini on the largest holes of a box grater. Place grated zucchini in the center of a clean kitchen towel or a few layers of paper towels and toss with a big pinch of salt; set aside. Place apricots in a small bowl with enough warm water to cover; set aside, stirring occasionally. Roughly chop pistachios.

In a second small bowl, combine mayonnaise, sour cream, half the garlic powder (you’ll use the rest in the next step), a squeeze of lemon juice, a pinch of lemon zest, salt, and pepper.

Gather towel with grated zucchini into a tight bundle and wring over the sink to remove excess moisture. Repeat process until zucchini is very dry.

In a medium bowl, combine tempura batter mix, remaining garlic powder, ⅓ cup cold water, ½ tsp salt, and pepper (⅔ cup water and 1 tsp salt for 4 servings). Stir in zucchini and half the feta until evenly combined. TIP: Batter should be very thick but not dry; add splashes of water if necessary.

Heat a large drizzle of oil in a large pan over medium-high heat. Once oil is shimmering, add scoops of batter (we used about 2 TBSP batter per scoop). Cook until fritters are deeply golden and cooked through, 2-4 minutes per side. TIP: Work in batches if necessary, adding another drizzle of oil in between batches. Lower heat if fritters begin to brown too quickly. 

Transfer to a paper-towel-lined plate; season with salt.

In a large bowl, toss arugula with a big squeeze of lemon juice and a large drizzle of olive oil; season with salt and pepper.