Zucchini & Feta Fritter Pita Pockets
with Feta, Creamy Dill Sauce & Arugula Salad
It’s hard NOT to love any ingredient when it’s fritter-fied, aka covered in batter and cooked until perfectly golden. This version stars grated zucchini, which we fold into a light-as-air tempura batter with garlic powder, fresh dill, and salty feta cheese. The fritters are shallow-fried pancake-style until crispy, then stuffed into warm pita pockets with tomato, arugula, and a creamy, herby sauce. Talk about pita perfection!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Dill
1 unit
Lemon
1 unit
Zucchini
1 unit
Roma Tomato
8 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Garlic Powder
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
½ cup
Feta Cheese
(Contains Milk)
2 unit
Whole Wheat Pitas
(Contains Wheat)
2 ounce
Arugula
Not included in your delivery
Salt
Pepper
Vegetable Oil
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Preheat oven to 400 degrees. (If you have a toaster oven, feel free to skip the preheating.) Wash and dry all produce. • Pick and finely chop fronds from dill. 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 couple layers of paper towels and toss with a big pinch of salt; set aside. • Thinly slice tomato into rounds.
• In a small bowl, combine sour cream, lemon zest, half the chopped dill, a squeeze of lemon juice, and up to ¼ of the garlic powder to taste (you’ll use the rest in the next step). Season with 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, stir together tempura mix, half the feta (you’ll use the rest later), remaining chopped dill and garlic powder, 1⁄3 cup cold water (2⁄3 cup for 4 servings), ½ tsp salt (1 tsp for 4), and pepper until smooth. • Stir in zucchini until evenly combined. TIP: Batter should be very thick but not dry; add a splash of water if necessary.
• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles immediately when added to the pan, add tablespoon-sized scoops of batter, working in batches if necessary. • Cook until fritters are deeply golden and cooked through, 2-4 minutes per side. TIP: Lower heat if fritters begin to brown too quickly. • Transfer to a paper-towel-lined plate. Season with salt.
• Meanwhile, toast pitas in oven or toaster oven until warm and pliable, 2-3 minutes.
• Halve pitas crosswise to create pockets; spread insides with as much creamy dill sauce as you like. Fill with a few fritters, tomato, and as much arugula as will fit. • Toss remaining arugula and feta in a second medium bowl with a large drizzle of olive oil, a squeeze of lemon juice, salt, and pepper. • Divide pita pockets and salad between plates. Serve with any remaining creamy dill sauce and fritters on the side.