Crispy Zucchini Feta Fritters in Pita with Creamy Dill Sauce and Arugula Salad

These crispy zucchini feta fritters are the ultimate way to enjoy summer squash. Grated zucchini is mixed into a light tempura batter with fresh dill, garlic powder and salty feta, then pan-fried until golden and crunchy. The fritters are stuffed into warm whole wheat pita pockets with sliced tomato, peppery arugula and a tangy creamy dill sauce.

This recipe comes together in about 30 minutes and uses simple ingredients. The fritters are cooked in a shallow layer of oil for that perfect crispy exterior, while the inside stays tender and flavorful. Serve with a simple arugula salad dressed with olive oil and lemon for a complete meal that’s both satisfying and fresh.

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Ingredients

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Pick and finely chop dill fronds. Zest and quarter the lemon. Trim and grate zucchini on the largest holes of a box grater. Place grated zucchini in a clean kitchen towel or paper towels, toss with a big pinch of salt and 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). Season with salt and pepper. Set aside.
3. Gather the towel with zucchini and wring tightly over the sink to remove excess moisture. Repeat until very dry. In a medium bowl, stir together tempura mix, half the feta, remaining dill and garlic powder, ⅓ cup cold water (⅔ cup for 4 servings), ½ tsp salt (1 tsp for 4) and pepper until smooth. Stir in zucchini until evenly combined. Batter should be very thick but not dry; add a splash of water if needed.
4. Heat a ⅓-inch layer of vegetable oil in a large heavy-bottomed pan over medium-high heat. Once shimmering, drop tablespoon-sized scoops of batter into the oil, working in batches. Cook until deeply golden and cooked through, 2-4 minutes per side. Lower heat if browning too quickly. Transfer to a paper-towel-lined plate and season with salt.
5. Toast pitas in the oven until warm and pliable, 2-3 minutes.
6. Halve pitas crosswise to create pockets. Spread insides with creamy dill sauce. Fill with fritters, tomato slices and arugula. Toss remaining arugula and feta with olive oil, a squeeze of lemon juice, salt and pepper. Serve pita pockets with salad and any extra sauce or fritters on the side.

Recipe Tips

FAQ

Can I use a different type of cheese instead of feta?

Yes, you can substitute feta with crumbled goat cheese or ricotta salata for a similar salty, creamy texture.

Can I make these fritters gluten-free?

Yes, use a gluten-free tempura mix or substitute with rice flour and a little cornstarch. Adjust water as needed to achieve the right batter consistency.

How do I store leftover fritters?

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet to restore crispiness.