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Zucchini & Feta Fritter Pita Pockets

Zucchini & Feta Fritter Pita Pockets

with Feta, Creamy Dill Sauce & Arugula Salad

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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!

Tags:VeggieCalorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¼ ounce


1 unit


1 unit


1 unit

Roma Tomato

8 tablespoon

Sour Cream


1 teaspoon

Garlic Powder

82 g

Tempura Mix

(ContainsMilk, Eggs, Wheat)

½ cup

Feta Cheese


2 unit

Whole Wheat Pitas


2 ounce


Not included in your delivery

Kosher Salt


2 teaspoon

Cooking Oil

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories650 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate85 g
Sugar13 g
Dietary Fiber9 g
Protein20 g
Cholesterol65 mg
Sodium1800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Medium Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• 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.