Zucchini and feta fritter pita pockets

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees. Wash and dry produce

Step 2

Zest and quarter lemon

Step 3

Pick and finely chop fronds from dill

Step 4

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.

Step 5

Thinly slice tomato into rounds

Step 6

In a small bowl, combine sour cream, lemon zest, half if the chopped up dill, a squeeze of lemon juice, and up to a quarter of the garlic powder to taste. Season with salt and pepper

Step 7

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.

Step 8

In a medium bowl, stir together breadcrumbs, half the feta, remaining chopped dill, remaining garlic powder, 1/3 cup cold water, .5 tsp salt, and pepper until smooth.

Step 9

Stir in zucchini and egg until evenly combined.

Step 10

Heat a large drizzle of oil in a large pan over medium high heat. Add tablespoon sized scoops of batter.

Step 11

Cook until fritters are deeply golden and cooked through, 2-4 mins each side

Step 12

Transfer to a paper towel lined plate. Season with salt.

Step 13

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

Step 14

Have 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.

Step 15

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.

Step 16

Divide pita pockets and salad between plates. Serve with any remaining dill sauce and fritters on the side.