Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
• Preheat oven to 400 degrees. (If you have a toaster oven, feel free to skip the preheating.) Wash and dry all produce. • Pick and finely chop fronds from dill. Zest and quarter lemon. • 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.
Step 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.
Step 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 and 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.
Step 4
• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles immediately when added to the pan, add tablespoon-sized scoops of batter, working in batches if necessary. • 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.
Step 5
• Meanwhile, toast pitas in oven or toaster oven until warm and pliable, 2-3 minutes.
Step 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.
Your folders
kalynskitchen.com
4.5
(17)
Your folders
thegoodheartedwoman.com
Your folders
onceuponachef.com
5.0
(9)
Your folders
walderwellness.com
Your folders
eatingwell.com
Your folders
onceuponachef.com
5.0
(186)
Your folders
nikkivegan.com
20 minutes
Your folders
theclevermeal.com
5.0
(2)
10 minutes
Your folders
simplyrecipes.com
Your folders
foodnetwork.com
4.8
(117)
Your folders
skinnytaste.com
5.0
(9)
Your folders
cookstr.com
Your folders
xoandso.com
10 minutes
Your folders
dishingouthealth.com
5.0
(9)
15 minutes
Your folders
hellofresh.com
Your folders
damndelicious.net
5.0
(2)
25 minutes
Your folders
twopeasandtheirpod.com
5.0
(1)
15 minutes
Your folders
hellofresh.com
Your folders
eatingwell.com
3.5
(6)