Zucchini & Feta Fritter Pita Pockets
with Feta, Creamy Dill Sauce & Arugula Salad
Zucchini & Feta Fritter Pita Pockets
Crispy zucchini and feta fritters are tucked into soft pita pockets with creamy dill sauce and peppery arugula for a fresh, satisfying lunch or light dinner.
Ingredients
For 2 servings
- 2 ounce Arugula
- ¼ ounce Dill
- ½ cup Feta Cheese
- 1 teaspoon Garlic Powder
- 1 unit Lemon
- 1 unit Roma Tomato
- 8 tablespoon Sour Cream
- 82 g Tempura Mix
- 2 unit Whole Wheat Pitas
- 1 unit Zucchini
Additional Ingredients
- 2 teaspoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
Mediterranean
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories650
Protein20g
Carbs85g
Fat29g
Tags:
VeggieCalorie SmartFiber Smart
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For dairy-free, replace the feta and sour cream with plant-based alternatives that still give a creamy, salty finish. For gluten-free, use gluten-free pita and swap the wheat-based batter mix for a gluten-free version; egg-free diners can skip any egg-based binder if used.
What to serve with it
Serve with a lemony cucumber salad, roasted potatoes, or a bowl of tomato soup to make the meal feel fuller. A crisp white wine or sparkling water with herbs also fits the bright, tangy flavors.
You might also like
Honey-Roasted Squash
35 min484 cal
Mushroom Stroganoff
35 min436 cal
Sicilian Eggplant Caponata
40 min542 cal
Skillet Chilaquiles
30 min526 cal
Spaghetti Squash Sauté
40 min501 cal
Stuffed Summer Squash Boats
45 min543 cal
Israeli Black Eyed Peas with Fenugreek, Roasted Eggplant, and Feta
40 min523 cal
Brussels Sprout and Mushroom Shepherd’s Pie with Cheddar Mash
45 min503 cal