Air-Fryer Zucchini Fritter Pita Packs

Zucchini fritters nod to sunny Mediterranean mezze, where grated squash is wrung dry for a crisp bite. Here an air-fryer finish and Parmesan-panko crust tuck into whole-wheat pita with bright lemon yogurt for easy lunch packs.

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 365 cal
• 18g protein
• 48g carbs
• 12g fat
• 6.5g fiber

Every recipe here is free to read.

Ingredients

• 2 medium zucchini
• 1 1/4 tsp kosher salt
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1/3 cup grated Parmesan
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• as needed olive oil spray
• 4 whole-wheat pita pockets
• 3/4 cup plain Greek yogurt
• 1 Tbsp lemon juice
• 2 Tbsp chopped fresh dill
• 1/2 cup diced cucumber
• 1 cup halved cherry tomatoes
• 2 cups baby spinach

Instructions

1. 1Grate the zucchini on the large holes of a box grater into a clean kitchen towel.
2. 2Sprinkle with kosher salt, toss, and let sit 10 minutes so excess water releases.
3. 3Wring the towel hard over the sink until the zucchini is quite dry; this step keeps the fritters crisp.
4. 4In a bowl combine the drained zucchini, egg, panko, Parmesan, garlic powder, oregano, remaining salt, and black pepper; mix until it holds together when pressed.
5. 5Scoop 2-tablespoon portions, flatten into small patties about ½-inch thick, and arrange in a single layer in the air-fryer basket.
6. 6Spray the tops lightly with olive oil and air-fry at 375°F for 8 minutes; flip, spray again, and cook 6–7 minutes more until deep golden and crunchy at the edges.
7. 7Stir the Greek yogurt with lemon juice, dill, and salt to make a quick sauce.
8. 8Warm the pita pockets briefly in the microwave or toaster oven so they are pliable.
9. 9Open each pita and layer spinach, two or three warm fritters, diced cucumber, cherry tomatoes, and a generous spoon of the yogurt sauce.
10. 10Wrap snugly in parchment or foil for portable lunches; fritters reheat well in a toaster oven the next day.