Kataifi pastry, also known as “string” pastry, is made by dripping a crepe-like batter is onto a rotating heated metal plate through fine spouts, where it is briefly dried and cooked. The finished product resembles fine, crisp pieces of string.

Ingredients

185 gm (¼ cup) plain flour, sifted

2 eggs

2 tbsp each chopped flat leaf parsley and dill, plus extra dill to serve

1 tbsp nigella seeds

1 tsp chilli flakes, plus extra to serve

2 garlic cloves, crushed

3 tsp finely grated lemon rind

2 large zucchini (about 450gm), cut into julienne

150 gm (2½ cups) kataifi pastry

150 gm Persian feta, drained

6 baby red radishes, thinly sliced

6 zucchini flowers, stamens removed, halved lengthways

Fefferoni pickled peppers, to serve (see note)

Method

1.Place flour, eggs, milk, oil, herbs, nigella seeds, chilli flakes, garlic and rind in a large bowl; whisk to combine. Add zucchini and kataifi, season to taste and stir to combine; divide batter into four.

2.Preheat a 20cm-diameter non-stick frying pan over medium heat. Drizzle pan with a little oil. Add 1 portion batter and cook, turning halfway until golden and crisp (4 minutes); drain on paper towel. Repeat with remaining oil and batter.

3.To serve, divide fritters among plates and top with feta, radishes, zucchini flowers, pickled peppers, dill and extra chilli flakes. Drizzle with oil, to serve.

Fefferoni pickled peppers (we used Benino) and kataifi pastry are available from specialty food shops and Greek delicatessens
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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