Preheat oven to 400 degrees. (TIP: If you have a toaster oven, feel free to skip the preheating.) Wash and dry produce. • Zest and quarter lemon. Pick and finely chop fronds from dill. • 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.

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.

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, remaining garlic powder, ⅓ cup cold water (⅔ 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.

Heat a large drizzle of oil in a large pan over medium-high heat. Add tablespoon-sized scoops of batter. TIP: Work in batches if necessary, adding another drizzle of oil in between batches. • 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.

Meanwhile, toast pitas in oven or toaster oven until warm and pliable, 2-3 minutes.

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.