Crispy Zucchini Fritter Pita Pockets with Hot Honey Yogurt

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 18g protein
• 52g carbs
• 15g fat
• 6g 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 black pepper
• as needed olive oil spray
• 3/4 cup plain Greek yogurt
• 3 Tbsp hot honey
• 1 Tbsp fresh lemon juice
• 4 pita breads
• 2 cups baby spinach
• 1 cup halved cherry tomatoes
• 1/2, thinly sliced cucumber

Instructions

1. 1Grate the zucchini on the large holes of a box grater into a colander set over a bowl; toss with kosher salt and let drain 10 minutes so excess moisture releases.
2. 2Squeeze the grated zucchini firmly in a clean kitchen towel until almost dry; this step keeps the fritters crisp instead of soggy.
3. 3In a mixing bowl combine the squeezed zucchini, egg, flour, Parmesan, garlic powder, remaining salt, and black pepper; stir until a thick, scoopable batter forms.
4. 4Preheat an air fryer to 375°F. Scoop heaping tablespoons of batter onto the air-fryer basket, flattening each into a small patty, and mist lightly with olive oil spray.
5. 5Air-fry the fritters in batches for 8 to 10 minutes, flipping halfway, until deep golden and crunchy on the edges; keep finished fritters warm on a rack.
6. 6Stir Greek yogurt with hot honey and lemon juice until smooth and lightly sweet-spicy; taste and adjust heat if desired.
7. 7Warm the pita breads in a dry skillet or microwave for 20 seconds so they become pliable and easy to open without tearing.
8. 8Split each pita to form a pocket, then spread a spoonful of the hot-honey yogurt inside.
9. 9Stuff each pocket with baby spinach, a few zucchini fritters, halved cherry tomatoes, and cucumber slices; drizzle extra yogurt sauce over the filling before closing.
10. 10Wrap each stuffed pita in parchment for easy transport; the fritters stay crisp for several hours and make a satisfying desk or picnic lunch.