Zucchini & Feta Fritter Pita Pockets with Feta, Creamy Dill Sauce & Arugula Salad

Name: Zucchini & Feta Fritter Pita Pockets with Feta, Creamy Dill Sauce & Arugula Salad
Cuisine: European, Mediterranean, Greek
Ingredients: ½ cup Feta Cheese; 2 ounce Arugula; 2 unit Whole Wheat Pitas; 8 tablespoon Sour Cream; 1 unit Zucchini; 1 unit Lemon; 82 g Tempura Batter Mix; 1 unit Tomato; 1 teaspoon Garlic Powder; ¼ ounce Dill; 2 teaspoon (tsp) Salt; 2 teaspoon (tsp) Olive Oil; teaspoon (tsp) Black Pepper; 2 teaspoon (tsp) Cooking Oil

Instructions

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!

Updated at: Sun, 01 Mar 2026 08:31:04 GMT