Crispy Air-Fryer Zucchini Fritter Pita Pockets

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 390 cal
• 18g protein
• 48g carbs
• 14g fat
• 7g fiber

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Ingredients

• 3 medium zucchini
• 1 1/4 tsp kosher salt
• 1 large egg
• 1/3 cup all-purpose flour
• 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 breads
• 3/4 cup plain Greek yogurt
• 1 tbsp lemon juice
• 2 tbsp fresh dill or mint, chopped
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp optional hot honey

Instructions

1. 1Grate the zucchini on the large holes of a box grater into a clean kitchen towel. Sprinkle with salt, toss, and let sit 10 minutes so excess water draws out.
2. 2Twist the towel tightly over the sink and squeeze hard until the zucchini is quite dry; this step is essential for crisp fritters.
3. 3In a mixing bowl, combine the squeezed zucchini, egg, flour, Parmesan, garlic powder, oregano, remaining salt, and black pepper until a cohesive batter forms.
4. 4Preheat the air fryer to 375°F. Scoop heaping tablespoons of batter, flatten into small patties about 1/2-inch thick, and arrange in a single layer in the basket; spray lightly with olive oil.
5. 5Air-fry for 8 minutes, flip carefully, spray again, and cook another 6 to 8 minutes until deep golden, crisp on the edges, and cooked through in the center. Work in batches if needed.
6. 6While fritters cook, stir Greek yogurt with lemon juice, chopped dill or mint, and salt to make a quick herbed sauce.
7. 7Warm the pita breads briefly in the microwave or toaster oven so they are pliable, then cut each in half to form pockets.
8. 8Spread a spoonful of herbed yogurt inside each pocket, tuck in two or three hot zucchini fritters, and add diced cucumber and halved cherry tomatoes.
9. 9Drizzle with a little hot honey if you want sweet heat, close the pockets gently, and wrap in parchment for portable school or desk lunches. Serve remaining yogurt on the side for dipping.