Zucchini & Feta Fritter Pita Pockets

Name: Zucchini & Feta Fritter Pita Pockets with Feta, Creamy Dill Sauce & Arugula Salad
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup Feta Cheese; 2 oz Arugula; 2 unit Whole Wheat Pitas; 8 tbsp Sour Cream; 1 Zucchini; 1 Lemon; 82 g Tempura Batter Mix; 1 Tomato; 1 tsp Garlic Powder; 1/4 oz Dill; 2 tsp Salt, tsp; 2 tsp Olive Oil, tsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp

with Feta, Creamy Dill Sauce & Arugula Salad

By Recipe0 System

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!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Feta Cheese
2 oz Arugula
2 unit Whole Wheat Pitas
8 tbsp Sour Cream
1 Zucchini
1 Lemon
2 7/8 oz Tempura Batter Mix
1 Tomato
1 tsp Garlic Powder
1/4 oz Dill
2 tsp Salt, tsp
2 tsp Olive Oil, tsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

Meanwhile, toast pitas in oven or toaster oven until warm and pliable, 2-3 minutes.
6

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.

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