Zucchini Fritter-Stuffed Pitas

With Hummus, Harissa, and Mango Mint Salad

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Wheat, Soy

Calories Conscious
Vegetarian
A note about serious food allergies

Zucchini becomes a summer harvest superstar when incorporated into a crispy on-the-outside, tender on-the-inside fritter. Harissa provides a peppery punch and the mango-mint salad is quite the savory soother. Who knew all this goodness could fit inside a warm pita? We did, and now you do too!

In Your Box (serves 2)

  • 1 English Cucumber
  • 3 Mint Sprigs
  • 2 Garlic Cloves
  • 2 Zucchini
  • 1 Mango
  • 1 fl. oz. Apple Cider Vinegar
  • 1⅗ oz. Chickpea Flour
  • 1 Home Chef Persian Spice Blend
  • 1 tsp. Baking Powder
  • Info
    2 Pita Bread
  • ½ cup Hummus
  • 1 fl. oz. Mild Harissa Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    404
  • Carbohydrates
    79g
  • Fat
    16g
  • Protein
    18g
  • Sodium
    813mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Box Grater
  • 3 Mixing Bowls
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 375 degrees and prepare a baking sheet with foil. Rinse all vegetables and herbs. Peel the cucumber. Slice a few rounds to garnish the pita. Seed remaining cucumber and dice. Stack mint leaves and roll into a cylinder, slice across the length of the roll creating very thin strips (chiffonade.) Mince the garlic cloves. Remove the ends of the zucchini. With the box grater, shred the zucchini. Squeeze water from the zucchini and place in a mixing bowl with 1 tsp. salt. Mix and let sit for 5 minutes so salt can draw out any additional water. Again, squeeze excess water from zucchini.

  • Step 2 - Prepare the Salad
    2

    Prepare the Salad

    In a mixing bowl, combine the mango, diced cucumber, mint (to taste) and apple cider vinegar. Season with a pinch of salt and pepper. Place in refrigerator to chill before serving.

  • Step 3 - Make the Fritters
    3

    Make the Fritters

    In the bowl with shredded zucchini, combine chickpea flour, minced garlic, Persian Spice Blend, baking powder and salt and pepper to taste. With a spatula, combine the ingredients until a moldable batter has formed. With clean hands, form the batter into 4 to 6 patties (½" thick, 3 ½" wide).

  • Step 4 - Warm the Pita
    4

    Warm the Pita

    Halve the pitas and place on baking sheet to warm in the oven until ready to serve. Create space on the baking sheet to add the fritters as they cook.

  • Step 5 - Cook the Fritters
    5

    Cook the Fritters

    In a saute pan over medium heat, warm 1 Tbsp. olive oil. Once warm, add 2-4 fritters and allow to cook 5 minutes on each side, or until golden brown and patties become firm and crisp. Repeat with remaining patties, adding additional oil as needed. As fritters finish in the pan, add them to the oven with the pita breads to stay warm before serving.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place two warm pita halves on a plate. Nestle 1-2 fritters into each half. Garnish with cucumber slices, hummus, and Harissa/chili sauce. Place mango-mint salad on the side.

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