Zucchini & Feta Fritter Pita Pockets
with Feta, Creamy Dill Sauce & Arugula Salad
- Milk
- Sesame
- Wheat
- Eggs
It’s hard NOT to love any ingredient when it’s fritter-fied, aka fried 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. The fritters are shallow-fried pancake-style until crispy, then stuffed into warm pita pockets with tomato, arugula, and a creamy herb sauce. Talk about pita perfection!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
2 ounce
Arugula
2 unit
Whole Wheat Pitas
(Contains: Sesame, Wheat)
8 tablespoon
Sour Cream
1 unit
Zucchini
1 unit
Lemon
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1 unit
Tomato
1 teaspoon
Garlic Powder
¼ ounce
Dill
Not included in your delivery
2 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 400 degrees. (TIP: If you have a toaster oven, feel free to skip the preheating.) Wash and dry produce. • Zest and quarter lemon. Pick and finely chop fronds from dill. • 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, remaining 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 large drizzle of oil in a large pan over medium-high heat. Add tablespoon-sized scoops of batter. TIP: Work in batches if necessary, adding another drizzle of oil in between batches. • 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fresh, light taste; some found it bland and wanted more seasoning or spice.
- Ease of prep: Fritters were tricky for some; getting zucchini dry enough was challenging. Consider allowing extra prep time.
- Suggestions: Try adding extra herbs or spices for more flavor. Make fritters thinner for better texture and crispiness 🍲.
- Leftovers: Fritters reheat well; some enjoyed them cold or for breakfast with a fried egg on top.
- Texture: Some found fritters mushy or doughy; others praised the crispy exterior when cooked properly.
Reviews from our home cooks
Zucchini fritters as cooked in the recipe were just watery/mushy - even tried crisping them up in toaster oven which worked only sorta. The flavors were good - liked the dill sauce and feta with the arugula - the zucchini just didn't work for this. Maybe a different veggie fritter type would be better - corn, chickpea. Or maybe it needs more of a binder or more batter less zucchini.
The arugula salad was great. There was too high a ratio of cheese to zucchini in the fritters and maybe I just under seasoned them but they were a little bland. I loved the flavor of dill, but maybe could use something spicy optionally or maybe tahini sauce instead of sour cream, or even Greek yogurt. I feel like I have had more sour cream in a few weeks with hello fresh than I have normally in life five years. It's a useful ingredient but it's very prominent.
Made the fritters smaller and served as an hors d'oeuvre with the delicious sauce. Enjoyed the salad and pita another day. The ten minute prep time was a joke. It took a full half hour for the fritters.
Next time I'll make the zucchini patties a little smaller (some were quite large), but tastes great and makes great leftovers surprisingly. Arugula salad is simple but tasty. LOVED the dill sour cream. The recipe took me an hour and 20 minutes to make even though I was moving quite fast.
Omg these were amazing. Melty feta pockets and crispy edges on the fritters made my day. I've been trying more veggie recipes lately and they haven't disappointed. 10/10 would order this again!
The fritters are sooooo good by themselves, but even better in the pita with the sauce, arugula, and tomatoes!! All together this dinner is soo yummy!
Never knew I loved Arugula so much! I'm addicted. I loved this recipe but I did omit the pita bread. I love the fritters on their own with all the toppings.
We absolutely love the zucchini fritters. The feta inside adds extra flavor that we really enjoyed. For families that are gluten free, it would be great to offer an alternative to wheat flour or at least to include a recipe that we can make using ingredients at home.
The zucchini fritters were easier to make than I expected. Enjoyed the arugula but there wasn't enough for much of a salad (a couple bites each).
Wonderful meal. We had kalamata olives so I sliced some up and tossed them in the pita pockets and on the salad, yum!!
